- Place the chopped quince in a saucepan with the lemon zest, lemon juice and water.
- Bring to the boil and then add the sugar and salt. Stir thoroughly to dissolve the sugar, cover with a tight fitting lid and then simmer on a low heat for about an hour.
- Add the geranium leaves and allow to cool.
- Once it is cool strain through a fine sieve and bottle the syrup.
- Refrigerate the syrup.