Sunday, July 15, 2012

Sharbat-e Beh-Limoo (Iranian Quince-Lemon Syrup)


2 large quinces
2 pounds sugar
2 cups water
1/4 cup lemon juice


Use only a porcelain or enamel pan.

Peel, quarter and core the quinces. Grate or chop them very fine.

Boil water and sugar together for 15-20 min. or until it starts to thicken.

Add the quinces and boil for another 15 min.

Add the lemon juice, simmer briefly and strain the syrup through a cheesecloth into a bowl. Cool and bottle.

To serve, pour a few tablespoons into a glass and add water and ice.


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