Chilled Raspberry Chiffon

In food processor or blender, pur?together thawed raspberries, raspberry cocktail concentrate and lemon juice. Strain through fine sieve into small saucepan; discard seeds.

Add 1/2 cup (125 mL) of the sugar; bring to boil. Reduce heat to medium; simmer until reduced to about 1-1/2 cups (375 mL), 20 to 25 minutes. Remove from heat. Set 1/2 cup (125 mL) of the syrup aside.

In small bowl, sprinkle gelatin over 1/4 cup (50 mL) water; let stand for 1 minute to soften.

Add gelatin mixture to raspberry syrup; cook over low heat, stirring, until gelatin is dissolved. Pour into large bowl. Refrigerate until as thick as raw egg whites, about 5 minutes.

Meanwhile, in separate bowl, beat egg whites until soft peaks form; beat in remaining sugar, 1 tbsp (15 mL) at a time, until stiff peaks form. Fold one-third into raspberry mixture; fold in remaining egg whites.

Spoon into eight 3/4-cup (175 mL) glasses. Drizzle 1 tbsp (15 mL) of the reserved raspberry syrup over each. Cover and refrigerate until set, about 2 hours. (Make-ahead: Refrigerate for up to 8 hours.) Garnish each serving with fresh raspberries (if using).