Sharbat beh

Sharbat beh

Quince sherbet

By
From
The Complete Middle Eastern Cookbook
Serves
4-6
Photographer
Alan Benson

Traditionally this sherbet is made by grating the fruit into water. Lemon juice is rubbed on the fruit and added to the water to stop the fruit discolouring. It seems like such a lot of trouble when the resultant juice is cooked anyway. The method given here works just as well, and gives a better colour to the syrup.

Ingredients

Quantity Ingredient
2 large quinces
sugar
1/2 lemon, juiced

Method

  1. Peel the quinces, remove the cores and chop the flesh into small pieces. Place in a stainless steel or enamelled pan and add 500 ml water. Bring slowly to the boil, then simmer gently for 40 minutes, or until the quince is very soft and has coloured to a pinky orange.
  2. Place a doubled-over piece of muslin (cheesecloth) in a bowl, draping the ends over the side. Pour the fruit and juice into the centre of the cloth, gather the ends and tie with string. Lift the bag up and suspend it over the bowl. Leave it to drip for several hours, as you would for jelly-making.
  3. Measure the juice back into the saucepan and add an equal volume of sugar — 220 g of sugar to each 250 ml of juice.
  4. Add the lemon juice and bring to the boil over medium heat, stirring occasionally to dissolve the sugar. Allow to boil, uncovered, for 8–10 minutes without stirring, skimming when necessary.
  5. Leave to cool, then pour into a sterilised bottle. Store at room temperature.
  6. To serve, pour 2–3 tablespoons of the syrup into a glass and add ice cubes and cold water to taste. Stir gently and serve.

Note

  • The quince pulp may be used in the quince paste recipe.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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