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.


CONTENTS · BIBLIOGRAPHIC RECORD
  German Punch Roman Punch  
 
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