Puree frozen raspberries, sugar, and water in a blender cup. Strain mixture into a large mixing bowl. Add coffee and half-and-half. Blend well. Ladle into 12-ounce glasses partially filled with cracked ice. Top with whipped cream, mint sprigs, and whole raspberries.
Nutritional analysis per serving: 150 calories; 7.27 grams total fat (41 percent of calories from fat); 25.2 milligrams cholesterol; 20.3 milligrams sodium.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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