Roast the pistachios in a pan without fat for 2 minutes. Set aside.
Pass the raspberries through a food processor and reduce them to a puree.
Pass everything through a sieve to remove the seeds.
Bring the water and sugar to a boil.
Pour this syrup over the raspberry puree obtained and let it cool.
Gently incorporate the Italian meringue and whisk.
Place in the freezer in small silicone or paper molds.
In a double boiler, melt the chocolate.
Place a spoonful of chocolate on each sorbet bonbon and decorate with roasted pistachios and don’t forget the stick!
Place in the freezer until serving.