Chefs' Recipes

Sharbat-e beh limoo (quince-lime sherbet)

Australian Gourmet Traveller recipe for sharbat-e beh limoo (quince-lime sherbet) by Greg and Lucy Malouf.
Sharbat-e beh limoo (quince-lime sherbet)

Sharbat-e reevas (rhubarb-rosewater sherbet)

Mark Roper
1
10M

Ingredients

Method

Main

1.Combine the quince and sugar in a heavy-based saucepan and macerate for 1½ hours.
2.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.
3.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.

Note This recipe makes 400 ml. Quince are in season from approximately March until June. Reproduced from Saraban ($79.95, hbk) by Greg and Lucy Malouf, published by Hardie Grant Books. Recipes have been reproduced here with minor Gourmet Traveller style changes.

This recipe is from the November 2010 issue of Australian Gourmet Traveller.

Notes

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