Home › Ices, Ice Creams, Etc › London Sherbet

London Sherbet

1/3 cup seeded and finely cut raisins ¼ cup orange juice 3 tablespoons lemon juice 1 cup fruit syrup 14 grated nutmeg 1/4 cup port wine Whites 3 eggs Make syrup by boiling water and sugar ten minutes; pour over raisins, cool, and add fruit syrup and nutmeg; freeze to a mush, then add wine and whites of eggs beaten stiff, and continue freezing. Serve in glasses. Fruit syrup may be used which has been left from canned peaches, pears, or strawberries. 4 cups water 2 cups sugar