London Sherbet

Preparation info
    • Difficulty

      Easy

Appears in

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

  • 2 cups sugar.
  • 2 cups water.
  • cup

Method

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.