Paludeh (Blended Frozen Cantaloupe Smoothie)

1 medium cantaloupe
2 tablespoons sugar
1 tray ice cubes, crushed

Cut the meat of the cantaloupe into large chunks and place them in a blender.  Sprinkle the sugar over the melon, add the crushed ice, cover and blend at high speed until it has turned into a frozen slush. Immediately pour into tall glasses and serve.

 

Sharbat-e-Albalu (Sour Cherry Syrup)

4 lbs. sour cherries
2 cups water
sugar

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.

Morabah-e-Anjeel (Fig Preserve)

2 lbs. ripe figs
2 tablespoons baking soda
2 quarts boiling water
2 cups sugar
1 teaspoon vanilla

Wash the figs.  Put them into a large pan and sprinkle the cooking soda over them.  Pour the boiling water over them and let stand for about 2 minutes.  Pour the hot water off and immediately pour cold water over the figs to complete the blanching process.  Drain.

Place the figs in a large pot.  If the preserve is to close to the top, it well go over.  Add 1 cup of water.  Let it cook for a while until the water starts to go down.  Add the sugar.  Simmer until a small amount of thick syrup is left, about 45 minutes.  Remove from fire and stir in the vanilla.  Put in sterile jars and keep in the refrigerator.