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: wash and remove stems from blueberries. place in pot with 4 cups cold water, lemon rind, cinnamon stick, allspice, sugar and salt. cook until berries burst and begin to soften. make a thick paste of cornstarch and some cold water. add to mixture, cooking until it thickens slightly. allow to cool. before serving, put six tablespoons sour cream in blender with some of liquid from soup and some of the berries. blend until frothy. divide into serving bowls and add soup. stir so that the sour cream mixture will blend with soup. refrigerate.