Ayva Şerbeti (Quince Sherbet)
آیوا شربتی (بہی کا شربت)
Quince, *ayva* in Turkish and *bihi* in Urdu, looks like a lumpy yellow pear and is too hard and sour to eat raw. Cooked, it becomes soft, fragrant and slowly turns a beautiful rosy colour. Ottoman cooks made it into jams, desserts and this sherbet: quince simmered with sugar and lemon, strained and served cold. Quinces appear in Pakistani markets in late autumn and winter.
- ⏱ Total: 50 min
- Prep: 10 min
- Cook: 40 min
- Easy
- Serves 6
Method
Tap a step when it is done.
Rub the fuzz off the quinces under running water. Cut them into wedges, keeping the peel and cores; they give colour and flavour.
Put the quince, water and cloves in a , bring to a boil and simmer for 25 minutes.
Add the sugar and simmer 10–15 minutes more, until the liquid turns a soft pinkish amber. Stir in the lemon juice.
Strain, cool and chill well. Serve over ice.
Pour into glasses and serve.
Kitchen notes
Don't throw away the cooked quince. Serve it with cream as a dessert, or chop it into yogurt.
The longer quince cooks, the redder it gets. Simmer gently for a deeper colour.
Keeps about 5 days in the fridge.
The golden fruit
Quince has been grown across Anatolia and Persia for thousands of years. In Turkish kitchens it’s most famous as ayva tatlısı, quince halves baked in syrup and served with clotted cream, but it’s also made into jam, compote and sherbet. Its scent alone fills a room, which is why some families keep a quince in a bowl just for the smell.
Why it turns pink
Raw quince is pale yellow inside. Long, gentle cooking slowly changes natural compounds in the fruit, turning it from cream to pink to deep red. That’s why this sherbet is simmered for a while: the colour and flavour develop together. Keeping the peel and core in the pot adds even more colour and helps the syrup set slightly.
Bihi in Pakistan
Quinces are sold in Pakistani fruit markets in late autumn and winter, often from Balochistan and the northern areas. They’re also used for bihi ka murabba. Choose firm, yellow, fragrant fruit.
Serving
Serve cold over ice, or warm on a winter evening. For another Ottoman sherbet, try sour cherry vişne şerbeti or tamarind demirhindi şerbeti.
Questions people ask
Is bihi the same as quince?
Yes. Bihi is the Urdu name for quince (Cydonia oblonga).
Can I make it with less sugar?
You can, but quince is very sour; taste after adding half the sugar.
Can I serve it warm?
Yes. Warm quince sherbet is a nice winter drink, a little like a fruit tea.
Nutrition (estimate, per serving)
- Calories
- 150
- Protein
- 0 g
- Fat
- 0 g
- Carbs
- 39 g
