Quince Syrup (sharbat-e Beh Limou)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Beverage | 1 | Servings | ||
INGREDIENTS
| 2 | Quinces, about 2 lbs | |
| 4 | c | Sugar |
| 4 | c | Water |
| 1/2 | c | Lime juice |
INSTRUCTIONS
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 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. SEHENDER@REED.EDU (SARAH HENDERSON) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 3126
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 38.9mg
Potassium: 167.1mg
Carbohydrates: 810g
Fiber: <1g
Sugar: 800.4g
Protein: <1g