Ingredients
- 3 egg whites
- 750 gr raspberries in syrup
- 240 ml milk
- 150 gr sugar
- 30 ml lemon juice
Beat egg whites until stiff, but not dry. Gradually beat in sugar, then milk, half and half, raspberries, lemon juice. Cover, refrigerate 30 minutes. Freeze as directed. Makes 2 litre .
