To achieve this dressing’s best consistency, use overripe berries, or cook firmer raspberries with 2 tablespoons water over gentle heat until they just begin to break apart when you stir them.

Ingredients:

• 1 cup ripe raspberries
• 1/2 cup sour cream
• 1/4 cup light or heavy cream
• 2 T. raspberry or sherry vinegar
• 1 T. freshly squeezed lemon juice, strained
• pinch freshly grated nutmeg
• dash salt

Preparation
Whisk together raspberries and sour cream until raspberries break up. Add remaining ingredients and whisk until well-combined.

Dressing will keep, refrigerated, for two to three days. Makes approximately 1½ cups.