|Raspberries||1 Pound (Fresh / Frozen, 500 Grams)|
|Sugar||4 Ounce (125 Grams)|
|Water||1⁄4 Pint (300 Milliliter)|
Defrost the raspberries at room temperature for 3-4 hours if you are using them from the freezer.
Pass the raspberries through a sieve.
Put the sugar and water in a saucepan and stir over a gentle heat until the sugar has dissolved.
Increase the heat and boil briskly, without stirring, for 8 minutes or until a syrup has formed.
Allow to cool.
Stir the syrup into the raspberry puree and pour into an ice tray or shallow, rigid container.
Place in the freezer for 1 hour or until just smooth.
Whisk the egg whites until stiff and fold into the raspberry mixture.
Return to the container.
Cover and seal, then return to the freezer.
To serve defrost, covered, in the refrigerator for 10-15 minutes, or microwave uncovered on Defrost for 2-3 minutes and allow to stand for 3 minutes before serving.