London Sherbet


  • 2 cups sugar.
  • 2 cups water.
  • cup seeded and finely cut raisins.
  • ¾ cup orange juice.
  • 3 tablespoons lemon juice.
  • 1 cup fruit syrup.
  • ¼ grated nutmeg.
  • ¼ 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.