Rinse the raspberries. Pour the raspberries with currant juice, 100 ml (approximately 1/2 cup) of water and sugar in a saucepan, bring to a boil and let simmer for 3 minutes, then set aside and let cool. Beat the egg whites.
Pour the raspberry mixture through a sieve and then pour into a metal bowl. Stir in the raspberry liqueur and fold in the beaten egg whites. Leave in the freezer for approxiately 4 hours to freeze,stirring occasionally.