Sekanjabin is an ancient and beloved Persian syrup, renowned for its unique balance of sweet, sour, and refreshing mint notes. Traditionally served diluted with water and often garnished with cucumber, it’s the ultimate cooling drink for warm days and a staple of Persian hospitality.
Sekanjabin: Persian Mint-Vinegar Syrup
Sekanjabin is an ancient and beloved Persian syrup, renowned for its unique balance of sweet, sour, and refreshing mint notes. Traditionally served diluted with water and often garnished with cucumber, it's the ultimate cooling drink for warm days and a staple of Persian hospitality.
Ingredients
- 4 cup granulated sugar
- 2 cup water
- 1 cup white vinegar
- 1 cup fresh mint leaves loosely packed and tied with kitchen twine (or placed in a cheesecloth bag)
Instructions
- In a large saucepan, combine the sugar and water. Heat over medium heat, stirring continuously until the sugar completely dissolves. Bring the mixture to a gentle boil.
- Reduce the heat to low and carefully add the white vinegar. Stir well to combine. Add the bundle of fresh mint leaves to the syrup.
- Simmer the syrup gently for about 20-25 minutes, or until it slightly thickens to a consistency that coats the back of a spoon. Be careful not to over-thicken, as it will continue to thicken as it cools.
- Remove the saucepan from the heat. Carefully retrieve and discard the mint bundle from the syrup. Allow the Sekanjabin syrup to cool completely to room temperature.
- Once cooled, pour the Sekanjabin syrup into a clean, airtight glass bottle or jar. Store it in the refrigerator.
- To serve, dilute 1-2 tablespoons of Sekanjabin syrup with 1 cup of very cold water. Garnish with fresh mint leaves and thinly sliced cucumber, if desired, and enjoy its refreshing taste.
Notes
For a vibrant green color, blanch the mint leaves briefly before adding. Adjust sugar and vinegar to taste for your preferred balance of sweet and sour. Serve chilled with fresh mint leaves and thin cucumber slices for an authentic experience. Store the finished syrup in an airtight bottle in the refrigerator for up to 2-3 weeks.
