London Sherbet 2 cups sugar

3 tablespoons lemon juice 2 cups water

1 cup fruit syrup 1/3 cup seeded and finely cut raisins

1/4 grated nutmeg 1/4 cup port wine 3/4 cup orange juice

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.

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