Arrabic syrup for beverages recipe.
One part quince juice and three parts filtered syrup, in both of which you have boiled pieces of quince until nearly done. They are taken up, and the syrup takes it consistency. To every pound of the whole you add two ounces of lemon juice. Then return the pieces of quince; they improve the consistency. It is scented with musk, saffron and rose-water and taken up and used. – Familiar Foods
I did not have access to quinces so I used quince paste. I put the paste into a pot with a bit of water and mashed the paste as the water heated. Once the paste was mashed I added enough water to make it the thickness of a heavy syrup. I then added lemon juice, saffron, and rosewater. I cooked this all together and let it cool. It was served mixed with cold water.
– Familiar Foods = al-Kitab Wasf al-At’ima al-Mu’tada (The Book of the Description of Familiar Foods), 1373 [complete text translated and introduced by Charles Perry in Medieval Arab Cookery]