How is sour cherry traditionally used?

Question

Accepted Answer

Ibn Sīnā and Aghili Khorasani classify ālbālu as cool and dry (2nd degree) — cooling for a hot liver, refreshing for the blood, calming for the heart, and quenching for summer thirst and hot-pattern headache. Sharbat-e ālbālu is a classical Persian cool-summer drink for warm constitutions and hot mizajs; the fresh fruit is prescribed for the flushed, restless child at the height of summer heat.

Sour Cherry

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Sour Cherry

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