Ruby Ice © 1967

2 10-ounce packages frozen raspberries, thawed
2 egg whites
1/4 cup granulated sugar

At least 5 hours before serving:
1. If ice is to be frozen in freezer compartment of refrigerator, turn refrigerator control to coldest setting. Select a medium bowl that will fit into freezer compartment; place 6 sherbert

or nappy dishes* in freezer or refrigerator.
2. Press raspberries through sieve, discard seeds.
3. In bowl to be used to freeze ice, beat egg whites until soft peaks form. Slowly add sugar, beating constantly; then beat until stiff peaks form.
4. Fold raspberry purée into this meringue. Freeze, stirring occasionally, until consistency of soft sherbert. Serve in chilled dishes. Makes 6 servings.

*A round, shallow cooking or serving dish with a flat bottom and sloping sides.

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