A recipe for Sour Cherry Syrup. Follow the simple recipe instructions for Sour Cherry Syrup shared by other home cooking experts.
Ingredients
2 lb. Sugar2 c. Water; up to 3 cups
1 lb. Sour cherries
1/4 Tsp. Vanilla
Sharbat-e Albaloo
Directions
To serve syrups, add a Tbsp to two to a glass, fill with cold or sparkling water and ice. Use only a porcelain or enamel pan. Boil the sugar and water together for 15 to 20 minutes. Add the sour cherries and boil again gently another 20 to30 minutes or until the syrup thickens. Strain the liquid into a bowl
through a cheesecloth, squeezing the cherries to extract all of the liquid. Add the vanilla extract. Bottle. 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. Will kept at room temperature as long as the bottle is sealed. Refrigerate after opening. Can be used as a topping for ice cream, mousses, Bavarians or frozen desserts. MAKES: 1 bottle SOURCE: _Persian Cooking_ by Nesta Ramazani
