A classic ancient Persian syrup made from vinegar and honey, traditionally infused with fresh mint. Diluted with water, it creates a delightfully sweet-sour and incredibly refreshing drink, perfect for hot days.
Sekanjabin: Ancient Persian Tonic
A classic ancient Persian syrup made from vinegar and honey, traditionally infused with fresh mint. Diluted with water, it creates a delightfully sweet-sour and incredibly refreshing drink, perfect for hot days.
Ingredients
- 2 cup sugar
- 1 cup water
- 0.5 cup white vinegar or apple cider vinegar
- 1 cup fresh mint leaves loosely packed
- Optional cucumber slices for serving
- Optional ice cubes for serving
- Optional cold water for diluting
Instructions
- Combine sugar and water in a saucepan over medium heat. Stir until the sugar dissolves completely.
- Bring the syrup to a gentle boil, then reduce heat to low. Add the vinegar and the bruised fresh mint leaves.
- Simmer for 10-15 minutes, allowing the flavors to meld and the syrup to thicken slightly. Be careful not to over-reduce it.
- Remove from heat and let the syrup cool completely with the mint leaves still in it. This allows the mint flavor to intensify further.
- Once cool, strain the syrup to remove the mint leaves. Discard the leaves.
- Transfer the Sekanjabin syrup to a clean glass bottle or jar and store it in the refrigerator for up to several weeks.
- To serve, mix 1-2 tablespoons of Sekanjabin syrup with 1 cup of cold water over ice. Garnish with fresh mint sprigs or cucumber slices. Adjust the dilution to your personal taste preference.
Notes
Adjust the ratio of honey to vinegar to suit your sweetness preference. For an extra refreshing touch, serve with thinly sliced cucumber. The syrup can be stored in the refrigerator for several weeks.
