Quince-lime sherbet (Sharbat-e beh limoo) from Australian Gourmet Traveller Magazine, November 2010: The Party Issue (page 160) by Greg Malouf

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Quince syrup needs to macerate before use, and will keep 3 months. Make syrup when quince is in season (March - June in southern hemisphere, September -December in northern hemisphere.) This recipe is reproduced from Saraban by Greg & Lucy Malouf, published by Hardie Grant Books.

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