Sharbat-e-Albalu (Sour Cherry Syrup)

4 lbs. sour cherries
2 cups water

Remove any stems and leaves and damaged cherries.  Rinse well and drain.  Put the cherries and water in a large pot and bring to a boil.  Lower the fire to medium and let the cherries simmer until they are very tender, about 1 hour. Stir occasionally.  Remove from the fire and let cool until it can be easily handled.

Strain it through cheesecloth until all the liquid has gone through, then twist the cheesecloth to remove the last of the juice.  Measure the juice.  For every 1 cup of juice you will need 2 cups of sugar.  Put the juice on a medium high fire and boil for 20 minutes.  Add the appropriate amount of sugar and continue boiling 15 minutes longer.  Stir frequently.  Cool.  Pour into bottles and close caps tightly.

When you wish to serve the sherbet, fill a glass 1/4 full with the sherbet; add a couple of ice cubes and continue filling with ice water.  Put a spoon in the glass and let each person stir his own.


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