Quince Sherbet

A blender is needed to make this drink which came originally from the Middle East. Ideal for hot summer days, Quince

Sherbet should be mixed with an equal quantity of cold water then poured into tall glasses half-filled with crushed ice.

1;{ pints cold water

2 fl. oz. lemon juice

8 oz. ripe quinces, peeled, cored and quartered

8 oz. sugar

2-inch piece cinnamon stick

Pour half of the water and half of the lemon juice into a small mixing bowl and add the quinces. Set aside for 15 minutes.

Drain the quinces in a colander. Reserve

2 tablespoons of the soaking liquid. Place the quinces and the reserved soaking liquid in the goblet of a blender and blend for 20 seconds or until a puree is formed.

In a medium-sized saucepan, dissolve the sugar in the remaining water over low heat, stirring constantly. Add the cin- namon stick and increase the heat to high. Boil the syrup until the temperature reaches 220 ‘F on a sugar thermometer or a small amount dropped into cold water forms a short thread when pulled between thumb and index finger.

Add the blended quinces and the remaining lemon juice to the syrup and simmer for a further 5 minutes, stirring frequently. Remove the pan from the heat. Remove and discard the cinnamon stick. Pour the sherbet into a heatproof serving jug. Set aside to cool completely. Chill the sherbet until required.

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