In blender container, combine raspberries, sugar, water, and juice. Process (blend) until smooth. Pour mixture into a saucepan; cook on low heat for 5 mins, stirring occasionally. Let cool. Pour into mixing bowl; freeze 45 mins.
Meanwhile, combine egg whites, cream of tartar and salt. Beat (trust me use an electric mixer if possible) until stiff peaks form; set aside.
Beat partially frozen raspberry mixture until fluffy; fold in egg whites. Freeze until firm.
Garnish with mint leaves, if desired.
Yield: 6 servings