In small saucepan combine water and sugar; stir over medium heat until sugar dissolves. Remove from heat; chill. In food processor or blender, puree cantaloupe; remove and set aside. (You should have about 2-1/2 cups.) Puree raspberries; strain seeds. (You should have about 3/4 cup.)
Combine purees, sugar syrup and lemon juice; pour into shallow, metal pan. Freeze until almost firm. Transfer to food processor or mixer bowl; add egg white. Beat until smooth; return to freezer. Cover. Freeze until firm.
Makes: About 5 cups; 6 servings.
Cajun Country -- New Iberia, Louisiana