Recipe for Sharbate Beh (Quince Sherbet Drink)


2 medium quinces, fresh; about 1 lb.
3 1/2 cup water, cold
2 tablespoon lemon juice, fresh
1/2 cup lemon juice, fresh
2 1/2 cup sugar


With a small, sharp knife remove the skins from the quinces. Slice each fruit lengthwise into quarters and cut out the seeds and cores. Combine 2 cups of the water and 2 tablespoons of the lemon juice in a bowl and, using the fine side of a stand up hand grater, grate the quinces into the lemon water mixture to prevent their discoloring. Drain the grated quince in a fine sieve, then wrap it in a double thickness of cheesecloth and squeeze vigorously over a bowl to wring out as much juice as possible before discarding the pulp. In a 2 to 3 quart enameled or stainless steel saucepan, bring the remaining 1 cups of water and the sugar to a boil over moderate heat, stirring until the sugar dissolves. Increase the heat to high and cook briskly, uncovered and undisturbed, for 5 minutes, or until the syrup reaches a temperature of 220 degrees on a candy thermometer. Add the quince juice and the remaining cup of lemon juice and, stirring frequently, simmer over low heat for 5 minutes more. Pour the syrup into a bowl and cool to room temperature. For each serving, pour cup of the syrup into a tumbler or highball glass. Stir in cup of cold water, then fill the glass with crushed or shaved ice.

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