3/4 c. sugar
1 c. warm water
1/2 c. light corn syrup
1/4 c. lemon juice
1 ctn. frozen raspberries, thawed and pureed
2 egg whites

Dissolve the sugar in the water, stirring. Add the corn syrup, lemon juice and raspberry puree. Freeze until firm around the edges. Beat the egg whites until stiff. Turn the partially frozen mixture into a chilled bowl and whip until smooth, but not melted. Quickly fold in the egg whites and freeze until firm.