3 c fresh raspberries or 1 12 oz. bag whole raspberries, frozen, without sugar.
1/2 c water
2/3 c sugar
2 egg whites
1/2 c orange juice
In a saucepan over medium heat, combine raspberries, water and sugar. Stir until sugar is dissolved. Puree, then chill thoroughly. Beat egg whites until soft peaks form. Add orange juice to raspberries, then whisk in whites. if you use frozen raspberries with sugar, thaw and puree. Do not add sugar and water. Freeze in ice cream freezer.
Submitted by Gretchen Grant Contributed on: and modified on Thursday February 24th, 2005