Categories: Beverages, India, Fruits, Syrups 
      Yield: 1 bottle 
  
      2 lb Sugar                               1 lb Sour cherries 
      2 c  -Water; up to 3 cups              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