Raspberry Sorbet - cooking recipe

Ingredients

4 c. raspberries
1/2 to 3/4 c. sugar*
2 Tbsp. lime juice
1 tsp. grated lime peel
2 egg whites

Preparation

Puree
raspberries
in\tfood
processor
until\tsmooth. Press puree through sieve over a bowl.
Add sugar, lime juice and lime peel;
stir until sugar is dissolved.
Set aside.
In small
bowl, whip
egg whites until soft peaks form; fold egg whites into raspberry mixture.\tPour into metal bowl or baking pan.
Cover and
freeze until 1 inch of ice has formed around pan,
about 1 hour.
Re-whip the mixture; continue this freezing\tand whipping procedure 3 times.\tAllow mixture to freeze. To serve, scoop sorbet as you would ice cream.