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London Sherbet

3 pints of water. 1 1/2 pints of wine--port or any sweet kind. 2 pounds of sugar. 4 oranges. 2 lemons. 8 ounces of sultana seedless raisins. 8 whites of eggs. Nutmeg. Red fruit juice or other coloring.

Make a syrup of the sugar and water and pour it hot upon the oranges and lemons all cut up in a bowl, and the raisins and half a nutmeg with them. When cool strain the syrup into a freezer, add the wine and coloring to make it pink, and freeze and beat up with the whites of eggs as usual. Add the fruit slices at last and mix them in without breaking. Only good thin-skinned fruit can be used this way. Exclude the seeds lest the sherbet be bitter.