Quince Syrup for cold drink (Persian)

From: Sarah Henderson sehender@reed.edu
Date: Mon, 13 Sep 1993 19:25:17 -0700 (PDT)
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.


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