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Quince Syrup (Sharbat-e Beh Limou - Persian)
2 large quinces (about 2 pounds)
4 cups granulated sugar
4 cups water
1/2 cup lime juice
Quarter quinces and remove cores. Do not peel. Wash and pat dry. Process in juicer.
Bring sugar and water to boil. Add quince juice and lime juice. Boil for 30 minutes over medium heat until syrup thickens.
Remove from heat and allow to cool. Pour syrup in clean dry bottle and cork. Store in the refrigerator.
To use, mix well 1 part syrup with 3 parts water.
Serve chilled over ice.
Middle Eastern Recipes
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