Freeze fruit juice and wine; boil sugar and water, pour on slowly to beaten whites of eggs, set in pan of salted ice-water, and stir until cold. Add to frozen mixture.
Cocoanut Naples, Sauterne Sauce
Shape vanilla ice cream in individual moulds, and roll in shredded cocoanut; serve with
Sauterne Sauce
1 cup sugar
½ cup water
4 tablespoons Sauterne
Burnett’s Leaf Green
Make same as Claret Sauce, and color with leaf green.