CHILLED RASPBERRY SOUP

Steps:

• 1. At least 2 1/2 hours or up to 4 1/2 hours before serving:2. In a blender container, place raspberries cover. Blend at high speed for 45 seconds or until smooth. Strain raspberries through a sieve by pressing with the back of a spoon to remove seeds.3. In a medium bowl, stir raspberry purée and sour cream until smooth. Stir in heavy cream, sherry and grenadine.4. In a small saucepan, mix gelatin and water let stand for 1 minute. Over low heat, stir until gelatin is dissolved. Stir into raspberry mixture until well blended. Cover and chill for 2 to 4 hours.5. Spoon raspberry mixture into sherbet glasses. Top with whipped cream and mint leaves if desired.