A traditional Persian sweet and sour syrup, Sekanjabin combines mint, vinegar, and sugar to create a uniquely refreshing and ancient beverage, perfect for hot days.
Sekanjabin: Ancient Persian Mint Drink
A traditional Persian sweet and sour syrup, Sekanjabin combines mint, vinegar, and sugar to create a uniquely refreshing and ancient beverage, perfect for hot days.
Ingredients
- 3 cup sugar
- 2 cup water
- 0.5 cup white vinegar
- 1 cup fresh mint lightly bruised with stems
Instructions
- In a large saucepan, combine sugar and water. Heat over medium heat, stirring constantly until the sugar completely dissolves. Bring the mixture to a gentle boil.
- Reduce heat to low and add the white vinegar. Stir well. Add the lightly bruised fresh mint sprigs to the syrup. Allow the syrup to simmer gently for about 20-25 minutes, or until it slightly thickens. Do not over-thicken as it will continue to thicken as it cools.
- Remove the saucepan from the heat. Carefully strain the syrup through a fine-mesh sieve to remove the mint sprigs. Discard the mint.
- Let the Sekanjabin syrup cool completely to room temperature. Once cooled, transfer it to a clean, airtight bottle or jar. Refrigerate until ready to serve.
- To serve, dilute 1 part Sekanjabin syrup with 2-3 parts cold water (or to your desired sweetness and sourness). Garnish with fresh mint leaves or thin slices of cucumber.
Notes
For a garnish, serve with thin slices of cucumber or extra fresh mint leaves. Store the cooled syrup in a sealed jar in the refrigerator for up to several weeks. Dilute to taste with cold water or sparkling water.
