Sharbate Beh (quince Sherbet Drink) Recipe
Yield: 3 cupsRecipe by luhu.jp
Ingredients:
2 medium: Quinces, fresh, about 1 lb.
1/2 cup: Lemon juice, fresh
3 1/2 cup: Water, cold
2 1/2 cup: Sugar,
2 tbsp: Lemon juice, fresh
Directions:
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.
115 of 116
Source: Time Life Series: Middle Eastern Cooking, "circa 69"
MMed by: earl.cravens@salata.com
Submitted By EARL CRAVENS On 04-28-95
Source from luhu.jp
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.
115 of 116
Source: Time Life Series: Middle Eastern Cooking, "circa 69"
MMed by: earl.cravens@salata.com
Submitted By EARL CRAVENS On 04-28-95
Source from luhu.jp