Persian Quince Syrup ( Sharbat-e Beh Limon)
Created by Cathryn, Wednesday, 10 October 2007
Description
A quince syrup submitted by Tahir. Two different methods of making it.
Ingredients
At a glance
Cooking Method
Type
Main Ingredient
Preparation Time
Cooking Time
Seasonality
Makes
750ml (ish)
- 2 large quinces
- 4 cups sugar
- 4 cups water
- 1/2 cup lime juice
Method/steps
- 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.
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