Lovely, light dessert
In blender container, combine raspberries, sugar, water, and juice.
Process until smooth.
Pour mixture into a saucepan; cook on low heat for 5 minutes, stirring occasionally.
Pour into mixing bowl; freeze 45 minutes.
Meanwhile, combine egg whites, cream of tartar and salt.
Beat until stiff peaks form; set aside.
Beat partially frozen raspberry mixture until until fluffy
Fold in egg whites.
Freeze until firm.
Garnish with the mint leaves if desired.
Yield 6 servings.