Sharbat-E-Olu Bolu (Sour Cherry Shrub Drink And Conserve)2013-03-04
- Prep Time : 10m
- Cook Time : 45m
- Ready In : 55m
This is a sweet cherry shrub of fresh cherries, water and sugar.
- For the shrub:
- 1 lb (500 g) sour cherries
- 2 ½ cups sugar
- For the conserve:
- the residue from boiling the cherries
- ½ cup of the shrub
- ½ cup sugar
- lemon juice
- ½ tsp ground cardamom
Remove the stems and wash and stone the cherries.
Place in a pan with the sugar and 2½ cups water. Bring slowly to a boil, allowing the sugar to dissolve. When boiling, reduce the heat and simmer for 40 to 45 minutes or until the juices have thickened and are a little syrupy.
Strain, reserving the residue. Allow to cool before pouring into clean jars or bottles. Store in the refrigerator.
To serve, pour about couple of tablespoons of the concentrated juice over ice cubes and dilute further with chilled water.
To make the conserve: Place the cherry residue in a pan, add the shrub and the sugar. Add a good squeeze of lemon juice and the cardamom. Bring to a boil and continue boiling gently for about 3 minutes or so until a syrupy consistency has formed. Cool and store in clean dry jars.
This is delicious served with yogurt or ice cream.
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