Chilled Raspberry Soup

1/3 cup cranberry juice

1/3 cup sugar

5 1/3 cups raspberries

1 1/3 cups sour cream

In a blender, combine the juice, sugar, and raspberries; cover and process until blended.  Strain and discard seeds.  Stir in the cour cream.  Cover and refrigerate for at least 2 hours.  Serve in small portions.