through a cheesecloth, squeezing the cherries to extract all of the liquid. Add the vanilla extract. Bottle. To serve, add water & ice. Dried sour cherries may be used instead of fresh ones. They should be soaked in cold water 6 hours or longer. Will kept at room temperature as long as the bottle is sealed. Refrigerate after opening. Can be used as a topping for ice cream, mousses, bavarians or frozen desserts. MAKES: 1 bottle SOURCE: _Persian Cooking_ by Nesta Ramazani