Sharon Locey's Raspberry Cream

A simple dessert
3 c raspberries
1 - 1 1/2 c sugar
1 Tbsp lemon extract
2 1/2 c sour cream

Puree berries and sugar in food processor for about 2 minutes. Add lemon extract and 1/2 c of the sour cream. Puree for 30 seconds Pour into large bowl and fold in the rest of the sour cream. Divide among 12 stemmed wine glasses and chill 2-3 hours. Garnish with a sprig of mint.