2 pounds fresh raspberries, or 1 1/2 pounds frozen unsweetened raspberries (2 packages, 3/4 pound each) and 1 1/2 cups fresh raspberries
2 cups seedless red or black-raspberry preserves
2 tablespoons raspberry brandy
2 tablespoons lemon juice
1/2 cup water
Mint, edible flowers, or lemon peel, for decoration
Chantilly (sweetened whipped cream), as an accompaniment