Recipe Archives->Preserving->Quince Syrup

Persian Quince Syrup (Sharbat-e Beh Limou)

2 large quinces, about 2 lbs.
4 cups sugar
4 cups water
1/2 cup lime juice

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 30-40 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.

Printable version: quince-syrup.txt.