London Sherbet

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 2 cups sugar.
  • 2 cups water.
  • ā…“ cup seeded and finely cut raisins.
  • Ā¾ cup orange juice.
  • 3 tablespoons lemon juice.
  • 1 cup fruit syrup.
  • Ā¼ grated nutmeg.
  • Ā¼ 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.