Quince syrup
Quince Syrup (Sharbat-e Beh Limou - Persian)
2 large quinces (about 2 pounds)
4 cups granulated sugar
4 cups water
1/2 cup lime juice
Quarter quinces and remove cores.
Do not peel.
Wash and pat dry.
Process in juicer.
Bring sugar and water to boil.
Add quince juice
and lime juice.
Boil 30 minutes over medium heat until syrup
thickens.
Remove from heat and allow to cool.
Pour syrup in clean dry
bottle and cork.
Store in the refrigerator.
To use, mix well 1 part syrup with 3 parts water.
Serve chilled over ice.
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