Recipe - Quince Syrup (Sharbat-E Beh Limou)

2 lg Quinces; about 2 lbs
4 cup Sugar
4 cup Water
One half cup Lime juice

From _Food of Life_.

Quarter quinces and remove cores. Do not peel. Wash and pat dry. Process
in juicer.(Note: There is a variation below that doesn't require a juicer.)
Bring sugar and water to boil. Add quince juice and lime juice. Boil 30
minutes over medium heat until syrup thickens.

Variation: Tie quince in cheesecloth and cook in 2 cups water over medium
heat for 3040 minutes. Add 2 cups water and 2 cups sugar, and cook over
medium heat for 30 minutes.(Note: Only half the amount of sugar is used
here. I would taste it to see if you need more.) Squeeze and remove
cheesecloth and add lime juice.

Remove from heat and allow to cool. Pour syrup in clean dry bottle and
cork.(I store my other drink syrups in the refrigerator.)

Mix well 1 part syrup with 3 parts water. Serve chilled over ice.

SEHENDER@REED.EDU

(SARAH HENDERSON)

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