Serve in small bowls as an appetizer on a hot summer night or as a dessert soup, generously garnished with whipped cream. You can also use black raspberries, if available.
Set aside a few berries to use as a garnish. Combine berries, water, lemon, sugar, cloves, and cinnamon in soup kettle. Simmer, mashing berries with a spoon, until fruit is soft. Strain through a fine sieve, pressing to remove as much juice as possible. Cool, chill well, and blend in cream. Garnish with berries or whipped cream, or both.