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Quince syrup

Quince Syrup (Sharbat-e Beh Limou - Persian)

2 large quinces (about 2 pounds)
4 cups granulated sugar
4 cups water
1/2 cup lime juice

Quarter quinces and remove cores. Do not peel. Wash and pat dry. Process in juicer. Bring sugar and water to boil. Add quince juice and lime juice. Boil 30 minutes over medium heat until syrup thickens.

Remove from heat and allow to cool. Pour syrup in clean dry bottle and cork. Store in the refrigerator.

To use, mix well 1 part syrup with 3 parts water.

Serve chilled over ice.

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Featured Recipe

Strawberry Glazed Pie

INGREDIENTS

6 cups sliced fresh strawberries
2/3 cup white sugar
1 cup water
4 tablespoons strawberry flavored gelatin
4 tablespoons cornstarch
1 (9 inch) prepared graham cracker crust

DIRECTIONS

Mix together the sugar, water, gelatin and cornstarch in a medium large saucepan. Boil for one minute. Remove from heat.
Fold in the sliced strawberries, toss until well coated. Pour into the graham cracker crust.
Chill until well set. Serve topped with whipped cream.

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