Sharbate Beh (Quince Sherbet Drink)

1. 1

   Combine 2 cups water and 2 tablespoons lemon juice in a bowl.

2. 2

   Grate quinces into lemon water.

3. 3

   Drain in a fine sieve, then wrap in a double thickness of cheesecloth and squeeze vigorously over bowl to wring out as much juice as possible.

4. 4

   Discard pulp.

5. 5

   Place sugar and remaining water in small, non-reactive saucepan.

6. 6

   Bring to a boil over moderate heat, stirring until the sugar dissolves.

7. 7

   Increase heat to high and cook briskly, uncovered and undisturbed, 5 minutes, or until syrup reaches 220 on a candy thermometer.

8. 8

   Add quince juice and remaining lemon juice.

9. 9

   Simmer over low heat for 5 minutes more, stirring frequently.

10. 10

    Pour into a bowl and cool to room temperature.

11. 11

    For each serving, pour 1/2 cup syrup into a tumbler.

12. 12

    Add 1/2 cup cold water.

13. 13

    Fill glass with crushed or shaved ice.

* Per serving · 4 servings · Values may vary.

No additional tips available.