| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
Indian |
Beverages, Indian, Fruits, Jams |
1 |
Bottle |
INGREDIENTS
| 2 |
lb |
Sugar Water; up to 3 cups |
| 1 |
lb |
Sour cherries |
| 1/4 |
ts |
Vanilla |
INSTRUCTIONS
Sharbat-e Albaloo
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 to
30 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 & 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Before you turn your back on Jesus, look at his.”