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Raspberry Sherbet
Mary Ann Moore
Ingredients
5 cups raspberries
3/4 cup sugar
1 cup water
1 tablespoon lemon juice
2 egg whites, lightly beaten
Directions
Put the raspberries in a small saucepan and cook over low heat until they start to render their juices, about 10 minutes. Push this mixture through a sieve to remove seeds and set aside.
Bring the water and sugar to a boil. Simmer about 10 minutes, then add the raspberry mixture and lemon juice. Cool. Once cool, fold in egg whites. Pour into an ice cream freeze and freeze according to manufacturer's directions.