|Red currants||3 Pint|
|Red raspberries||1 Pint|
|Water||2 Cup (32 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Lemon juice||3 Tablespoon|
1.Place currants, raspberries and a cup of the water in a kettle and simmer slowly together for a few minutes.
2.Strain, add remaining water, sugar and lemon juice.
3.Dissolve sugar in the fruit-juice mixture, cool and freeze to a mush.
4.Stir in the beaten whites of eggs.
5.Pack and let stand several hours.