📝 About This Recipe
Sharbat-e-Behi is a jewel of Afghan hospitality, a fragrant quince syrup that captures the essence of autumn in a glass. This elegant beverage transforms the astringent, hardy quince into a ruby-hued elixir through a slow infusion of sugar, rosewater, and aromatic spices. Perfectly balancing floral notes with a honey-like sweetness, it is a refreshing staple served to guests or enjoyed during festive celebrations across Afghanistan.
🥗 Ingredients
The Quince Base
- 1 kg Fresh Quince (ripe, yellow, and fragrant)
- 4 cups Water (filtered for best flavor)
- 2 tablespoons Lemon Juice (freshly squeezed to prevent browning)
Syrup and Aromatics
- 3 cups Granulated Sugar (can adjust slightly for desired thickness)
- 6-8 pieces Green Cardamom Pods (lightly crushed to release oils)
- 2 tablespoons Rosewater (high-quality culinary grade)
- 1/4 teaspoon Saffron Threads (bloomed in a tablespoon of warm water)
- 1/4 teaspoon Citric Acid (optional, acts as a preservative and adds tang)
For Serving
- as needed Cold Water or Club Soda (for diluting the concentrate)
- 1 handful Fresh Mint Leaves (for garnish)
- as needed Ice Cubes
- 1 tablespoon Slivered Pistachios (optional garnish for texture)
👨🍳 Instructions
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1
Begin by washing the quince thoroughly to remove the fuzzy grey coating on the skin. Pat them dry with a clean towel.
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2
Peel the quince if you prefer a clearer syrup, though keeping the skin on adds a deeper pink hue and more pectin. Grate the quince using the coarse side of a box grater, or finely dice them into 1/4-inch cubes.
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3
Immediately toss the prepared quince with the 2 tablespoons of lemon juice in a large bowl to prevent the fruit from oxidizing and turning brown.
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4
In a heavy-bottomed pot, combine the 4 cups of water and the 3 cups of sugar. Bring to a boil over medium-high heat, stirring until the sugar is fully dissolved.
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5
Add the grated or diced quince to the boiling syrup. Reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer gently for 30 minutes.
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6
Add the crushed cardamom pods and the bloomed saffron (with its soaking liquid) to the pot. These spices provide the signature Afghan aroma.
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7
Continue to simmer, partially covered, for another 15-20 minutes. You will notice the quince turning a beautiful amber or rosy-pink color as the sugars caramelize and react with the fruit's acids.
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8
Check the consistency; the syrup should be slightly thick and coat the back of a spoon. If using citric acid, stir it in now to brighten the flavor.
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9
Turn off the heat and stir in the rosewater. It is crucial to add rosewater at the end to preserve its delicate volatile aromas.
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10
Allow the mixture to cool completely in the pot. Once cool, you can choose to strain the syrup through a fine-mesh sieve for a smooth drink, or leave the fruit pieces in for a rustic 'spoon-sweet' style beverage.
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11
Transfer the Sharbat concentrate into sterilized glass bottles or jars. It can be stored in the refrigerator for up to 3 weeks.
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12
To serve, pour 3-4 tablespoons of the concentrate into a tall glass, fill with ice, and top with cold water or sparkling soda. Stir well and garnish with fresh mint and slivered pistachios.
💡 Chef's Tips
Choose quinces that are bright yellow and highly fragrant for the best flavor profile. If you want a deep ruby red color, cook the syrup very slowly in a heavy Dutch oven or even a slow cooker. Avoid over-boiling once the rosewater is added, as high heat can make rosewater taste bitter. If the syrup crystallizes in the fridge, simply warm the bottle in a bowl of hot water for a few minutes. For a smoother texture, use a cheesecloth to strain the syrup, squeezing firmly to extract all the quince essence.
🍽️ Serving Suggestions
Serve chilled alongside Afghan almond cookies (Gosh-e-Fil) for a traditional afternoon tea. Mix with sparkling water and a splash of gin or vodka for a sophisticated floral cocktail. Pour the undiluted syrup over vanilla bean ice cream or Greek yogurt for a decadent dessert. Serve warm in the winter months as a soothing, aromatic cordial. Pair with a platter of fresh salty feta cheese and walnuts to balance the sweetness.