Quince–lime sherbet

Quince–lime sherbet

Sharbat-e beh limoo

By
From
Saraban
Makes
400 ml
Photographer
Mark Roper

Ingredients

Quantity Ingredient
1 large quince, peeled, cored and diced
400g sugar
250ml water
1 vanilla pod, split
100ml lime juice
edible flowers, (optional)
lime wedges, to serve

Method

  1. Combine the quince and sugar in a large, heavy-based saucepan and leave to macerate for 1½ hours.
  2. Add the water and bring to a boil over a low heat, stirring until the sugar has dissolved. Increase the heat and simmer gently for 20 minutes. Strain through a piece of muslin or clean Chux, then return the strained juice to the pan and add the vanilla pod and lime juice. Boil for 10–15 minutes until the syrup is thick.
  3. Remove from the heat and leave to cool. Transfer the cold syrup and vanilla bean to a sterilised bottle, then seal and store in a cool place. Keeps well.
  4. To serve as a refreshing drink, mix 1 part syrup with 3 parts chilled water or soda water. Top with ice, garnish with edible flowers, if using, and serve straight away with a twist of lime.
Tags:
Saraban
Malouf
Greg
Lucy
Iran
Iranian
Middle Eastern
Persian
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