Sharbat-e beh limoo (quince-lime sherbet)

Gourmet~Traveller

Cuisine: Middle Eastern

Serves: 1

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Sharbat-e beh limoo (quince-lime sherbet)

By Greg and Lucy Malouf

Ingredients

1 large quince (about 500gm), cored and diced (see note)
400 gm sugar
1 vanilla bean, split
100 ml lime juice, plus lime wedges to serve
To serve: soda water (optional)
To serve: edible flowers (optional)

Preparation method

Serves 1

Prep time 10 mins, cook 25-35 mins (plus macerating, cooling)

Combine the quince and sugar in a heavy-based saucepan and macerate for 1½ hours.

Add 1 cup (250ml) water and bring to the boil over a low heat, stirring until the sugar has dissolved. Increase the heat to medium and simmer gently for 20 minutes. Strain through a piece of muslin or clean Chux, then return the strained juice to the pan and add the vanilla bean and lime juice. Boil until the syrup is thick (5-10 minutes). Remove from the heat and leave to cool. Transfer the syrup and vanilla bean to a sterilised bottle, then seal and store in a cool place. Syrup will keep for 3 months.

To serve, mix 1 part syrup with 3 parts chilled water or soda water. Top with ice, garnish with edible flowers, if using, and serve straight away with a twist of lime.

Also in this section

Lime and mint punch

Chilli, lime and coriander butter

Lime and coconut sponge pudding

Pavlova roulade with passionfruit and lime syrup

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