This was what I originally started with earlier this week when I set out to create an Italian Ice. But I felt the lime overpowered the raspberry (specifically the AMOUNT of lime) so I left it in the freezer while I continued to think about it. The raspberries weren't cheap, you know, and I hated to throw the whole thing out. And I kept remembering my culinary instructor telling me "when you make a mistake, find a way to make it work for you". Then I remembered hardlikearmour's delicious Lime in the Coconut Float and so in went a can of coconut milk. Then I was afraid the raspberry flavor was getting upstaged, so, inspired by lapadia's Raspberry Coconut Cream Pie, in went a cup of fresh raspberries and voila, a fabulous sherbet that I can't stop eating now. Sometimes it takes a village. It's really unusual and unusually good! One tip: make it the day before you plan to devour it for best results! <br />Note on the egg white: I haven't made this without the egg white, but you could likely eliminate. The result will be the texture will be a little harder and not quite as smooth or creamy.

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