Raspberry Sorbet

Directions

1. 1
   Stir 1 cup water and sugar in small saucepan on medium heat, without boiling, until sugar dissolves. Bring to a boil. Reduce heat to low; simmer, uncovered, without stirring, for 5 mins.
2. 2
   Blend or process raspberries, juice and hot sugar mixture until smooth. Push mixture through fine sieve into 12 x 8-inch baking pan; discard seeds. Cover with foil; freeze until firm.
3. 3
   Chop frozen berry mixture coarsely. Blend or process with egg whites until smooth and paler in color. Return mixture to pan. Cover; freeze until firm.