Sharbate Beh (Quince Sherbet Drink)
2 medium quinces, peeled, quartered, seeded and cored
3 1/2 cups water
10 tablespoons fresh lemon juice
2 1/2 cups sugar
3 cups cold water, for serving
ice, for serving
1 Combine 2 cups water and 2 tablespoons lemon juice in a bowl.
2 Grate quinces into lemon water.
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 Discard pulp.
5 Place sugar and remaining water in small, non-reactive saucepan.
6 Bring to a boil over moderate heat, stirring until the sugar dissolves.
7 Increase heat to high and cook briskly, uncovered and undisturbed, 5 minutes, or until syrup reaches 220° on a candy thermometer.
8 Add quince juice and remaining lemon juice.
9 Simmer over low heat for 5 minutes more, stirring frequently.
10 Pour into a bowl and cool to room temperature.
11 For each serving, pour 1/2 cup syrup into a tumbler.
12 Add 1/2 cup cold water.
13 Fill glass with crushed or shaved ice.
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