Sharbate beh (quince sherbet drink)

3 cups

Ingredients

Quantity Ingredient
2 mediums Quinces, fresh; about 1 lb.
3½ cup Water, cold
2 tablespoons Lemon juice, fresh
½ cup Lemon juice, fresh
2½ cup Sugar

Directions

With a small, sharp knife remove the skins from the quinces. Slice each fruit lengthwise into quarters and cut out the seeds and cores.

Combine 2 cups of the water and 2 tablespoons of the lemon juice in a bowl and, using the fine side of a stand up hand grater, grate the quinces into the lemon water mixture to prevent their discoloring.

Drain the grated quince in a fine sieve, then wrap it in a double thickness of cheesecloth and squeeze vigorously over a bowl to wring out as much juice as possible before discarding the pulp.

In a 2 to 3 quart enameled or stainless steel saucepan, bring the remaining 1« cups of water and the sugar to a boil over moderate heat, stirring until the sugar dissolves. Increase the heat to high and cook briskly, uncovered and undisturbed, for 5 minutes, or until the syrup reaches a temperature of 220 degrees on a candy thermometer. Add the quince juice and the remaining « cup of lemon juice and, stirring frequently, simmer over low heat for 5 minutes more. Pour the syrup into a bowl and cool to room temperature.

For each serving, pour « cup of the syrup into a tumbler or highball glass. Stir in « cup of cold water, then fill the glass with crushed or shaved ice.

115 of 116

Source: Time Life Series: Middle Eastern Cooking, "circa 69" MMed by: earl.cravens@...

Submitted By EARL CRAVENS On 04-28-95

Related recipes