Sharbat-e Albaloo is a vibrant and tangy Persian drink made from fresh sour cherries, sugar, and a hint of lemon juice. This refreshing and naturally sweetened syrup is commonly diluted with ice-cold water to create a cooling summer beverage. It’s also used as a flavorful drizzle over desserts, yogurts, or even cocktails.
Sharbat-e Albaloo has been a cherished Persian summer drink for centuries, particularly enjoyed in Tehran and northern Iran, where sour cherries (Albaloo) thrive. Persian sharbats (fruit syrups) date back to ancient Persia, where they were used for refreshment, digestion, and cooling the body in hot climates.
Sour cherries, known for their tart yet naturally sweet flavor, have long been prized in Persian cuisine for making jams, sauces, and refreshing drinks. Historically, royal courts and Persian households prepared this sharbat as a luxurious, cooling beverage, often served with fresh herbs and Persian sweets.
Today, Sharbat-e Albaloo remains a staple of Persian summers, loved for its vibrant color, bold flavor, and versatility. Whether enjoyed as a classic drink or drizzled over desserts, it continues to be a nostalgic and beloved part of Persian culinary traditions.
Ingredients
2 cups fresh or frozen sour cherries (Albaloo)
1 ½ cups sugar
1 cup water
1 tbsp fresh lemon juice
1 tbsp rosewater (optional, for added fragrance)
Directions
Cook the Cherries:
In a medium saucepan, combine sour cherries, sugar, and water over medium heat. Stir until the sugar dissolves, then bring to a gentle simmer. Let cook for 15-20 minutes, stirring occasionally, until the cherries soften and release their juices.
Strain & Flavor:
Strain the mixture through a fine sieve, pressing gently to extract all the juice. Stir in lemon juice and rosewater (if using).
Cool & Store:
Let the syrup cool to room temperature, then transfer to a glass bottle or jar. Store in the refrigerator for up to a month.
Serve the Sharbat:
To Drink: Mix ¼ cup of syrup with 1 cup of cold water, add ice, and enjoy! For Desserts: Drizzle over yogurt, ice cream, or Persian rice pudding (Sholeh Zard).
