Reference > Farmer's Cookbook > ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS > London Sherbet
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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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