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Iran · Drinks

Sharbat-e Albaloo

15 min
170 kcal
4 servings

By eatmundo · August 4, 2026

Sharbat-e Albaloo🇮🇷AI-generated image

Same ingredients, elsewhere in the world

2 matches

Dishes from other countries' kitchens, made from the same core ingredients as Sharbat-e Albaloo. The percentage is the share of ingredients the two recipes have in common.

Same technique: Cold cooler105 recipes from 24 countries

A vibrant and tart sour cherry syrup drink, deeply rooted in Persian culture as a sophisticated summer refreshment. Its distinct ruby-red color and floral aroma make it a highlight of any gathering.

According to eatmundo's ingredient comparison, the closest dish to Sharbat-e Albaloo from another cuisine is Mors (Russia): the two share 50% of their ingredients.

Ingredients

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4 servings

How to Make It

  • 1

    In a medium pitcher, combine the concentrated sour cherry juice with the honey.

  • 2

    Whisk vigorously until the honey is fully dissolved into the cherry juice.

  • 3

    Stir in the fresh lemon juice to brighten the acidity of the cherries.

  • 4

    Add the rosewater carefully, ensuring the floral note is present but not overpowering.

  • 5

    Add the ice cubes to the pitcher and stir to chill the drink thoroughly.

  • 6

    Pour into chilled glasses and serve immediately, perhaps garnished with a single frozen sour cherry.

Frequently Asked Questions

What is Sharbat-e Albaloo?

Sharbat-e Albaloo is a chilled Iranian beverage crafted from sour cherry juice, honey, lemon juice, and rosewater. Served over ice, it is typically consumed as a refreshing drink during warm summer months or at formal social gatherings.

Can I use bottled cherry juice?

You can, but ensure it is unsweetened 100% sour cherry juice to control the balance of the drink.

How do I make it sweeter?

Simply add another teaspoon of honey until it reaches your preferred sweetness level.

Can I replace rosewater?

Rosewater is essential to the Persian profile; however, if unavailable, a tiny splash of vanilla can work in a pinch.

Is it better to dilute it?

If the juice is a syrup concentrate, dilute with still or sparkling water according to the label's ratio.

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