Raspberry Sorbet

'Cook the raspberries with 1 1/2 cups of water, low heat, until they are soft and most of the liquid has evaporated.'

'Let it cool.'

'Cook the sugar with an additional 1 1/2 cups of water for 8 minutes, then let it cool too.'

'Mash the raspberries and mix with the sugar mixture in a blender until you get a puree.'

'Add the orange juice and brandy

Place the mixture into a container that holds 6 cups and refrigerate for at least an hour or until the mixture starts to firm up around the edges and is still fluffy in the center.'

'Stir the mixture well and return it to the refrigerator

Stir it every 40 minutes, the more you stir the better the texture of the mixture will be.'

'When the sorbet has firmed up but not frozen, beat the egg whites until they are stiff and fold them gently into the sorbet.'

'Refrigerate for at least an hour before serving

Remove from refrigerator 15 minutes before serving and place in the freezer to prevent it from becoming too hard.'

'Yield: 1 1/2 liters'