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Raspberry Sorbet

1 small box raspberry gelatin
3/4 cup boiling water
1 1/2 cups washed strawberries
3/4 cup light corn syrup
1 egg, slightly beaten

Dissolve gelatin in boiling water. Stir in fruit and corn syrup. Beat in egg. Pour into a 13 x 19-inch pan. Freeze 2 hours.

Spoon half of mixture into blender; blend at high speed until smooth. Repeat with other half of mixture. Freeze.

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