A traditional Iranian sweet and sour mint-infused syrup drink, perfect for hot summer days, often served with grated cucumber.
Sekanjabin: Iran's Summer Mint Drink
A traditional Iranian sweet and sour mint-infused syrup drink, perfect for hot summer days, often served with grated cucumber.
Ingredients
- 2 cups granulated sugar
- 1 cup water for syrup
- 0.5 cup white vinegar
- 1 bunch fresh mint about 1 cup packed
- 2-3 tablespoons Sekanjabin syrup per serving
- 1 cup cold water or sparkling water
- ice for serving
- grated cucumber for garnish (optional)
- fresh mint sprigs for garnish (optional)
Instructions
- Combine sugar and 1 cup water in a medium saucepan. Heat over medium heat, stirring constantly until the sugar completely dissolves.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for about 10-15 minutes, allowing the syrup to slightly thicken.
- Add the white vinegar and the tied bunch of fresh mint to the simmering syrup. Continue to simmer for another 15-20 minutes, or until the syrup thickens to a consistency similar to thin maple syrup and the mint flavor is well infused.
- Remove the saucepan from the heat. Carefully remove and discard the mint bunch. Let the Sekanjabin syrup cool completely to room temperature.
- Once cooled, you can strain the syrup through a fine-mesh sieve if you prefer a perfectly clear syrup, removing any small mint particles. Transfer the syrup to a clean glass bottle or jar and refrigerate until ready to use.
- To prepare a drink, pour 2-3 tablespoons of the chilled Sekanjabin syrup into a glass. Add 1 cup of ice-cold water (or sparkling water for a fizzy version).
- Stir well to combine. Add ice cubes and garnish with grated cucumber or a fresh mint sprig, if desired. Serve immediately and enjoy the refreshing taste!
Notes
For a sugar-free version, use a suitable sugar substitute, adjusting to taste. You can also add a splash of rosewater to the syrup for an aromatic twist. The syrup can be stored in the refrigerator for up to two weeks. Adjust the amount of syrup to water ratio based on your preference for sweetness and tartness. Sparkling water can be used instead of still water for a fizzy drink.
