Total Time
21mins
Prep 20 mins
Cook 1 min

Pour in about a half inch of syrup into a tall glass, and add lots of ice cubes and seltzer or club soda. You might even prefer water instead. Iranis add a sprig of fresh mint and a sour cherry to the glass as well.

Ingredients Nutrition

Directions

  1. Puree the cherries in a blender or food processor in small batches. Run juice through a fine sieve, pressing hard to extract all the juice.
  2. In a large saucepan, mix cherry juice with sugar, water and lime juice and bring to a boil, stirring consistently, until sugar dissolves.
  3. Cook over moderate heat for 10 minutes, skimming off the foam that rises to the top with a slotted spoon.
  4. Reduce the heat and simmer, stirring and skimming, until syrupy, about 1 hour.
  5. Strain the syrup into jars and let cool completely before storing.
Most Helpful

1 5

I lived in Iran and NO ONE I knew EVER put mint in Albaloo (Sour Cherry Syrup & Water). That is just gross.

5 5

We found a sour cherry tree in our hood literally brimming with cherries... and I tried this recipe as a way to use some of them up--doubled the recipe and canned it using a water bath for 10 minutes per load of pint jars. We just popped open a jar and made sour cherry fizzes with some pellegrino. Delicious! And I'm super-glad I canned some for consumption throughout the summer. Thanks for sharing!!