Roast the pistachios in a dry pan for 2 minutes. Set aside.Puree the raspberries in a food processor.Strain the mixture through a sieve to remove the seeds.Bring the water and sugar to a boil.Pour the syrup over the raspberry puree and let it cool.Gently fold in the Italian meringue and churn.Place in the freezer in small silicone or paper molds.Melt the chocolate in a double boiler and let it cool slightly.Drizzle a little chocolate over each sorbet candy and decorate with roasted pistachios and don’t forget the stick!Place in the freezer until serving.