A fourteenth-century Egyptian recipe for a refreshing quince and lemon drink (شراب ليمون سفرجلي, sharāb laymūn safarjalī). It is made by boiling rose-water syrup mixed with quince juice and then lemon juice, to give it that wonderful sweet-and-sour flavour. If you have musk to hand, add that too before serving. If not, it tastes just great without it! This re-creation comes with a twist in that some quince slices were also added to the mix, as these are prescribed in a similar recipe in the same book, for a quince oxymel (سكنجبين, sakanjabīn).
