London Sherbet

Ingredients

• 2 cups sugar
• 2 cups water
• ⅓ 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

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.