Cathryn
Joined: 16 Jul 2005
Posts: 19856
Location: Ceredigion
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 Posted: Sat May 23, 09 8:51 am Post subject: Persian Quince Syrup ( Sharbat-e Beh Limon) |
 
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Ingredients
- 2 large quinces
- 4 cups sugar
- 4 cups water
- 1/2 cup lime juice
Recipe
- Quarter the fruit and core, do not peel.
- Process in juicer.
- Bring sugar and water to boil.
- Add quince and lime juice. Boil for 30 minutes to thicken
- Strain
- OR
- Tie the quinces in a cheesecloth.
- Pour over 2 cups of water and cook over a medium heat for 30 - 40 minutes.
- Add 2 cups of water and 2 cups of sugar.
- Cook for 30 minutes.
- Remove cheesecloth and add lime juice.
- For both methods:
- Remove from heat.
- Cool, bottle and seal, store in fridge.
Comments
This syrup can be frozen for long term storage. The recipe is based on using "proper" quinces, i.e. Cydonia oblonga, the big yellow pear shaped things, but you can use dwarf/bush quinces (Chaenomoles), you'll just need more of them. You can use the syrup for all sorts of things neat, but dilute 1:3 if used as drink (hot or cold)
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