1 qt. fresh raspberries (or 1 qt. fresh strawberries)
1 tbsp. lemon juice
1 1/2 c. sugar
1 tbsp. light corn syrup
2 eggs whites
1/4 tsp. salt
1/2 c. heavy cream, whipped

Wash and drain berries. Blend in an electric blender, covered, about 1/2 minute. Measure 2 1/2 cups puree. Stir in lemon juice. In medium saucepan, combine sugar, corn syrup, and 2/3 cups water. Stir, cover medium heat, until sugar is dissolved. Bring to a boil, without stirring; cook to 238 degrees on candy thermometer or until mixture in cold water forms a soft ball. In large bowl, beat egg whites with salt until stiff peaks form when beater is raised.

Slowly pour syrup over egg whites, beating constantly, until mixture is thick and shiny. Fold whipped cream into berry puree. Then fold into egg white mixture until well blended. Turn into 2 ice cube trays; freeze until mushy, about 1 hour. Turn into large bowl; beat until smooth. Return to ice cube trays; freeze again until mushy, about 30 minutes. Again beat until smooth. Refreeze until firm.