Quince Syrup
/ 672Quince Syrup is known as Sharbat-E Beh Limou in Iranian cuisine. Among other uses, it makes a delicious, refreshing drink when mixed with water and served on a hot day.
Ingredients:
| Qty | Unit | Ingredient | ||
|---|---|---|---|---|
| 2 | pounds | Quinces | ||
| 4 | cups | Water » divided |
Water
Water, the essence of life, is a transparent, tasteless, and odorless liquid that covers about 71% of the Earth's surface. Its neutral flavor allows other ingredients to shine while enhancing the overall texture
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| 3 | cups | Sugar » approximately |
Sugar
Sugar is a sweet substance that comes from plants like sugarcane and sugar beets. It's used to add sweetness to food and drinks, like coffee, tea, and desserts.
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There are different types of sugar, |
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| 1/2 | cup | Lime Juice |
| Prep Time | Process Time | Overall Time |
|---|---|---|
| 1 Hour | 5 Minutes | 1 hour 5 minutes |
Directions:
1. Quarter quinces and remove cores. Do not peel.
2. Wash and pat dry.
3. Tie quince in cheesecloth and cook in 2 cups water over medium heat for 30 to 40 minutes.
4. Add the remaining 2 cups of water and 3 cups sugar.
5. Continue to cook over medium heat for and additional 30 minutes until the syrup thickens.
6. Taste for sweetness and add more sugar to your taste. Remember Sharbat is meant to be a sweet and sour drink.
7. Remove from heat and allow to cool.
8. Strain the syrup into a clean dry bottle with a cap. Be sure to date and label the bottle.
9. I store this Quince Syrup with my other syrups in the refrigerator.
10. To Serve as a refreshing drink: Mix 1 part syrup with 3 parts water.
11. Serve over ice.
Submitted by Fabriba G. | April 8th, 2024 See all of Fabriba G.'s Recipes.
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Tested and True
To handle prickly pears without getting pricked by the tiny thorns, use kitchen tongs or wear gloves. You can also roll them in a cloth or use a brush to remove the thorns, making sure you have a pain free experience as you prepare this exotic fruit.
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| @Fabriba G. | April 8th, 2024 |
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Quince Syrup is known as Sharbat-E Beh Limou in Iranian cuisine. Among other uses, it makes a delicious, refreshing drink when mixed with water and served on a hot day. I gave it a 5 |