London Sherbet - cooking recipe

Ingredients

2 c. sugar
1/2 c. finely cut raisins
3 Tbsp. lemon juice
1/4 tsp. grated nutmeg
whites of 3 eggs
2 c. water
3/4 c. orange juice
1 c. fruit syrup
1/4 c. Port wine

Preparation

Make syrup by boiling water and sugar for 10 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 which has been left from canned peaches, pears or strawberries may be used.