A claret sherbet is even better than it sounds if you make it in this
way: Rub the peel of two oranges off with plenty of loaf sugar and
then make a syrup of this sugar and a pint of water. When cool, stir
in the juice of three oranges, a quart of claret, a tablespoonful of
brandy and the whites of four eggs whipped to a stiff froth and freeze
slowly. Sometimes there is used in this recipe the zest of lemon peel
instead of oranges and then there is used some orange marmalade,
heated and strained of course. Or any jelly which you may fancy goes
in very harmoniously with this concoction.