Nieve de Membrillo

1. 1

   Peel, quarter, and core the quinces.

2. 2

   Put into a pot with the cider, sugar, and salt and cook over medium heat, uncovered, until very tender, about 30 minutes, making sure the mixture never boils but is always at a simmer.

3. 3

   Let cool for about 30 minutes, then puree in a blender until smooth.

4. 4

   Strain and cool over an ice bath.

5. 5

   Refrigerate, covered, until completely chilled, 2 to 3 hours.

6. 6

   Freeze in an ice cream maker according to the manufacturers instructions.

* Per serving · 4 servings · Values may vary.

No additional tips available.