Sharbat & juice
Sharbat Sour Cherry
شربت آلبالو
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 10 min (Estimated)
- Makes
- 4 servings (Estimated)
- Kind
- Sharbat & juice
- Where it is eaten
- Eaten across Iran
- Serving
- 250 mL
Cooking time is not documented in the source, so it is not shown.
Ingredients
Quantities below make about 4 servings (Estimated)
- sour cherries 250 g
- sugar 120 g
- water 1 L
Quantities and nutrition on this page are estimates unless the source gives measured values.
How this kind of dish is made
The source documents this dish but not a method specific to it. The steps below describe how dishes of this kind are generally made.
Prepare the main fruit, herb, seed, extract, or floral water.
If required, cook it with sugar and a little water to make a concentrated syrup, then cool.
Dilute with cold water for serving; add ice, rosewater, or lemon as appropriate.
Cook's notes
Judge sweetness and concentration after final dilution rather than from the concentrate alone. Ice further dilutes the drink, so account for it when balancing the syrup.
Background
This beverage is consumed in multiple parts of Iran and is commonly connected with hospitality, season, climate, or traditions of using local herbs and ingredients.
Nutrition
| Energy | 140 kcal |
|---|---|
| Protein | 0 g |
| Fat | 0 g |
| Carbohydrate | 35 g |
Where this comes from
Dish-specific official Visit Iran page supports the record; Grade A does not certify laboratory nutrition.
Record: IR0368 · Evidence: A (Directly documented)
Open the source page https://visitiran.ir/cuisine/street-food-tehran