Quince Syrup for cold drink (Persian)
This traditional Persian Sharbat-e Beh Limou is a labor of love that rewards you with an intensely aromatic and complex syrup. Unlike simple fruit syrups, quince offers a unique floral perfume with subtle tartness that balances beautifully with sugar. The resulting syrup is a deep amber color, thick and luscious, perfect for diluting with cold water or soda to create a hydrating, sophisticated summer drink. It’s ideal for hot afternoons, garden parties, or as a digestive aid after a heavy meal. The key is using ripe, fragrant quinces and allowing the flavors to meld during the gentle simmer. Store it in the fridge for up to a month for instant refreshment.
Description
This traditional Persian Sharbat-e Beh Limou is a labor of love that rewards you with an intensely aromatic and complex syrup. Unlike simple fruit syrups, quince offers a unique floral perfume with subtle tartness that balances beautifully with sugar. The resulting syrup is a deep amber color, thick and luscious, perfect for diluting with cold water or soda to create a hydrating, sophisticated summer drink. It’s ideal for hot afternoons, garden parties, or as a digestive aid after a heavy meal. The key is using ripe, fragrant quinces and allowing the flavors to meld during the gentle simmer. Store it in the fridge for up to a month for instant refreshment.
Ingredients
- 2 large quinces, about 2 lbs., quartered and cored (do not peel)
- 4 cups sugar
- 4 cups water
- 1/2 cup lime juice
Directions
- 1 Wash and pat the quinces dry. Quarter them and remove the cores, but leave the skin on to preserve flavor and color.
- 2
Process the quince pieces in a juicer to extract as much juice as possible. Strain the juice through a fine-mesh sieve if necessary to remove pulp.- 3
In a large, non-reactive saucepan, combine the sugar and 4 cups of water. Bring to a boil over medium heat, stirring until the sugar is completely dissolved.- 4
Add the extracted quince juice and lime juice to the sugar solution.- 5
Reduce heat to medium-low and simmer the mixture for 30 minutes, or until the syrup thickens slightly and coats the back of a spoon.- 6
Remove from heat and allow the syrup to cool to room temperature.- 7
Pour the cooled syrup into clean, dry bottles or jars. Store in the refrigerator.- 8
To serve, mix 1 part syrup with 3 parts cold water or soda water. Serve chilled over ice.NoteIf you do not have a juicer, tie the quartered quinces in a large piece of cheesecloth. Cook them in 2 cups of water over medium heat for 30-40 minutes. Add another 2 cups of water and 2 cups of sugar, and cook for another 30 minutes. Remove the cheesecloth bundle, squeeze out any remaining juice into the pot, and discard the fruit. Add the lime juice and simmer briefly.
Taste the syrup after cooking. Depending on the tartness of your quinces, you may need to add more sugar. Adjust to your preference before bottling.
Store the syrup in the refrigerator for up to 1 month. The syrup may crystallize slightly in the cold; simply warm it gently to re-dissolve the sugar before use.
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