||Sour Cherry Syrup
||Persian, Fruits, Syrups, Gifts
2 lb Sugar
2 c -Water; up to 3 cups
1 lb Sour cherries
1/4 ts Vanilla
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
MAKES: 1 bottle
SOURCE: _Persian Cooking_ by Nesta Ramazani