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Sour Cherry Syrup

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      Title: SOUR CHERRY SYRUP
 Categories: Beverages, Indian, Fruits, Jams
      Yield: 1 Bottle
 
      2 lb Sugar
      2 c  -Water; up to 3 cups
      1 lb Sour cherries
    1/4 ts Vanilla
 
  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
 
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