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Culture - Recipes

Sharbat-e Albaloo (Sour Cherry Syrup)

This sour cherry fruit syrup is prepared well in advance. After the syrup is made, you can pour it into a bottle and keep it at room temperature as long as the bottle is sealed. When the bottle is opened, it should be refregerated. When a guest comes to your home, then you pour a few tablespoons of the syrup into a glass plus water and ice. The amount of syrup poured may be adjusted based on desired sweetness. You may also use the syrup as topping for ice cream or other frozen desserts. This drink has a unique flavor of tart but yet sweet.

2 pounds sugar

2-3 cups water

1 pound sour cherries

1/4 teaspoon vanilla extract

1) Use only a porcelain or enamel pan. Boil the sugar and water together for 15 to 20 minutes.

2) Add the sour cherries and boil gently another 20 to 30 minutes, or until the syrup thickens.

3) Strain the liquid into a bowl through a cheesecloth, squeezing the cherries to extract all of the liquid.

4) Add the vanilla extract. Bottle.

5) To serve, add water and ice.

Dried sour cherries may be used instead of fresh ones. They should be soaked in cold water 6 hours or longer.

(From "Persian Cooking" by Nesta Ramazani)