Spiced Quince Sharbat Recipe | Saveur

Instructions

1. In a medium pot, toss together the sugar, salt, cardamom, quinces, cinnamon stick, and vanilla seeds and pod. Set aside, stirring occasionally, until the sugar looks like wet sand, about 1 hour.

2. To the pot, add 2 cups of cold water and bring to a boil, stirring occasionally, until the sugar is dissolved. Turn the heat to medium-low and simmer gently, stirring occasionally, until the fruit is very soft and the syrup is deep pink, about 2 hours.

3. Place a fine-mesh strainer over a heatproof pitcher or bowl and strain the syrup (do not press on the solids). To the empty pot, add the lemon juice, swirling to dislodge any stuck vanilla seeds, then pour into the syrup. Add the vanilla pod back to the syrup. Set aside to cool to room temperature. Discard the other spices and reserve the cooked quince for another use.

4. To a highball glass filled with ice, add 2 tablespoons of syrup. Top with soda water, stir, and garnish with a lemon wedge.