Ingredients:  

200g/7oz raspberries

100g/3½ oz caster sugar

100ml/3½ fl oz water

Juice of 1 lemon

1 egg white, lightly beaten

Method:

1. Mix water and sugar in a saucepan and boil down, then leave to cool.

2. Blend raspberries in a mixer, then stir into the cooled syrup together with lemon juice.

3. Pour the mixture into a plastic container and freeze until half set (stir the mixture in the freezer every half hour or so), then stir in the egg white and freeze until set.