2 CUPS RASPBERRIES ( FROZEN OR FRESH )

ONE QUARTER CUP GRANULATED SUGAR

1 CUP HEAVY CREAM

4 MINT LEAVES

1.   COMBINE THE SUGAR AND RASPBERRIES TOGETHER IN A BOWL AND BLEND TOGETHER UNTIL A PASTE.  SAVE A FEW RASPBERRIES FOR DECORATION

2.   PUSH THE RASPBERRY MIXTURE THROUGH A SIEVE

3.   BLEND THE HEAVY CREAM IN A MIXER INTO A NICE WHIPPED CREAM

4.   FOLD THE HEAVY CREAM INTO THE RASPBERRY MIXTURE AND POUR INTO MARTINI GLASSES

5.   TOP WITH A MINT LEAF AND SAVED RASPBERRIES, THEN REFRIGERATE