Wash the quince to remove the fuzzy layer that covers it and chop it into medium cubes.

The flesh of the fruit is easy to cut but you’ll notice that the area near the core is tougher, avoid it as it will give the beverage a grainy texture.

Transfer to a medium saucepan, cover with water (about 1 cup), and cook until tender. You’ll know it is ready when there is no resistance when you pierce the cubes with a fork.

This will take approximately 6-8 minutes after the water starts to boil, or a little longer if you are cooking more than one quince. Let cool for 10 minutes.

Pour the cooked fruit with all the liquid, lemon juice, and sugar into a blender or food processor. Blend to make a puree.

Note: I’m using a high-powered blender, if you are having trouble pureeing the fruit, you can add a little more water. Start with 1/2 cup.

Taste for sweetness and add more to taste, if necessary.

Add 1 cup of water and blend again. It’s necessary to blend the fruit a lot to develop a smoother texture.

Strain into a pitcher, taste, and adjust the water and sweetness to your liking. Store in the refrigerator until chilled or serve over ice.