MAKE THE sugar syrup and let it cool.

Rinse and hull the strawberries, and force them through a strainer or food mill. Grate the orange and lemon rinds, taking care to use only the thin outer peel. Then, with a knife, peel the fruit completely, cut it into pieces, and remove all the white filaments and seeds. Force the fruit and the grated rinds through the strainer or food mill also. In a china or ceramic bowl, combine this fruit juice, the strawberry purée, and the sugar, Port, white wine, and kirsch. Stir well to dissolve the sugar, and let stand for 1 hour.

Combine the fruit mixture and the cooled sugar syrup, and freeze in an ice-cream freezer. Freeze until as firm as possible; sherbet, however, will not become as firm as ice cream. Serve in chilled goblets, with lady fingers or plain cookies.

PREFERABLY, rnake your own VANILLA ICE CREAM.

Force the raspberries through a fine sieve into a china or ceramic bowl. Add the sugar and strained fruit juices, and stir well to dissolve the sugar. Let stand for 1 hour, then chill in the refrigerator.

Let the ice cream soften a little. Combine it with the raspberry syrup, using 2 parts ice cream to 1 part syrup. Add the kirsch, and beat the mixture well; it should have the consistency of a smooth thick mousse. Serve immediately in chilled goblets, with lady fingers or plain cookies.