|Red raspberries||1⁄2 Pint (Fresh Or Frozen)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Lemon juice||3 Tablespoon|
|Plain gelatin||1 Tablespoon (1 Envelope)|
|Cold water||3 Tablespoon|
|Boiling water||1⁄2 Cup (8 tbs)|
|Egg whites||2 , beaten|
Wash and crush berries (thaw frozen berries in refrigerator and crush) ; add sugar (omit sugar if frozen with sugar) and lemon juice and stir until sugar is dissolved.
Soften gelatin in the cold water for 5 minutes; add boiling water and stir until dissolved.
Add to raspberries and stir well; chill until mixture begins to congeal.
Beat egg whites until stiff; add raspberry mixture and continue beating until thoroughly blended.
Chill until firm.
Serve in sherbet glasses with cream, if desired.