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¾ cup Sugar
8 ounce Raspberries, Fresh Or Frozen
2 medium Egg Whites
3 tablespoon Raspberries, For Garnish
Heat sugar and 3/4 c water over medium heat until mixture sticks to the back of a mixing spoon, about 5 minutes. Cool slightly. Puree raspberries with cooled sugar mixture.
Add egg whites to above mixture, blend and freeze in ice cream maker or pour into loaf pan and freeze until nearly solid. Chop into small pieces, puree, then refreeze until ready to serve.
8 ounce Raspberries, Fresh Or Frozen
2 medium Egg Whites
3 tablespoon Raspberries, For Garnish
Heat sugar and 3/4 c water over medium heat until mixture sticks to the back of a mixing spoon, about 5 minutes. Cool slightly. Puree raspberries with cooled sugar mixture.
Add egg whites to above mixture, blend and freeze in ice cream maker or pour into loaf pan and freeze until nearly solid. Chop into small pieces, puree, then refreeze until ready to serve.
