Strawberry Sherbert

• 1½ lb. (675 g.) strawberries
• 4 oranges
• 1½

Make a syrup by dissolving the sugar in the water and boiling.

Hull the strawberries and liquidise with rind from the oranges and lemons.

Segment the fruit and liquidise. Then pass all the ingredients through a sieve. Mix with the port and wine and Kirsch. Stir in the sugar and place into an ice cream machine or deep freeze. If using a deep freeze, bring out from time to time an