Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine first 4 ingredients in a deep, ceramic, heatproof casserole or stainless steel saucepan (mixture will discolor aluminum). bring mixture to a boil; reduce heat, and simmer 15 minutes. press raspberry mixture through a sieve, and return to casserole or saucepan; discard seeds. combine cornstarch and 1/4 cup raspberry liquid; stir well. bring remaining liquid to a boil. reduce heat to low, and stir in cornstarch mixture. cook, stirring constantly, until slightly thickened. chill 6 to 8 hours. drizzle whipping cream in soup, and swirl in with a knife. garnish with fresh berries, mint or lemon balm and maybe even a thin curl of citrus zest.

Target recipe: if using fresh cherries, remove stem and pit. bring to a boil, in a large nonreactive pot, the cherries, cinnamon and water. cook at a low boil, until cherries have lost their color, 15-20 minutes. if you are using frozen cherries, reduce water to 3 3/4 cups and cook for only 10 minutes. remove cinnamon stick and discard. drain cherries, reserving the liquid. reserve liquid and set aside half the cherries. puree remaining cherries and reserved liquid in batches with blender, food processor or stick blender. return to pot. add lemon juice, sugar or honey, and the cherry liqueur or wine. reheat and add remaining cherries. serve hot or chilled, topped with a dollop of whipped cream, sour cream or yogurt.