Title: Sharbat Albaloo (Cherry Syrup Concentrate)
Categories: Beverages Israel Jewish Persian
Yield: 1 Servings

2	c	Sugar
1	c	Water
1/2	lb	Sour or sweet cherries, preferably pitted
1/4	ts	Ground cardamom

The cherry syrup together w/cherries can be stored in a jar w/ tight cover & refrigerated. The cherries themselves are often used as a jam on bread or toast for breakfast.

1. Mix sugar & water together in a pan, bring to a boil, then cook over low heat for 5 mins. Add cherries & simmer for 10 mins. Stir in cardamom; simmer for another min. Turn out into a bowl and cool. Store in pint jars. 2. To prepare a cool drink, take 1/4 cup of syrup, add 1/2 cup of cold water & ice. Mix well. Serve cold.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

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