A traditional, sweet-and-sour Persian syrup made from vinegar and honey, often diluted with water and served with fresh mint, offering a wonderfully refreshing experience.
Sekanjabin: Ancient Persian Mint Tonic
A traditional, sweet-and-sour Persian syrup made from vinegar and honey, often diluted with water and served with fresh mint, offering a wonderfully refreshing experience.
Ingredients
- 2 cup water
- 1.5 cup honey
- 1 cup apple cider vinegar or white vinegar
- 1 bunch fresh mint about 1/2 cup packed leaves
Instructions
- In a medium saucepan, combine water and honey. Bring the mixture to a boil over medium-high heat, stirring constantly until the honey is fully dissolved.
- Reduce the heat to medium-low and let the syrup simmer for 10-15 minutes, allowing it to slightly thicken. Skim off any foam that forms on the surface during this process.
- Add the apple cider vinegar and fresh mint leaves to the simmering syrup. Continue to simmer for another 5-10 minutes, allowing the flavors to meld and the mint to infuse.
- Remove the saucepan from the heat and let the syrup cool completely. This allows the mint flavor to deepen. Once cooled, strain the syrup through a fine-mesh sieve to remove the mint leaves.
- Pour the strained Sekanjabin syrup into a clean, airtight bottle or jar. Store it in the refrigerator until ready to use.
- To serve, mix 1 part Sekanjabin syrup with 3-4 parts cold water (or adjust to your desired level of sweetness and tartness). Garnish with fresh mint sprigs, cucumber slices, or crisp lettuce leaves for an authentic touch.
Notes
For a truly authentic touch, serve Sekanjabin with fresh mint, thinly sliced cucumber, or even small leaves of crisp lettuce. The syrup can be stored in an airtight bottle in the refrigerator for up to 2-3 weeks. Adjust the honey and vinegar ratios to suit your personal preference for sweetness and tartness.
