Ancient Drinks: Sekanjabin & Sobia
A classic Persian refreshing drink, combining the tartness of vinegar with the sweetness of honey and the aroma of fresh mint. Perfect for a warm day.
Ingredients
- 2 cup white vinegar
- 1 cup granulated sugar (optional
- 2 cup honey
- 1 cup water
- 1 bunch fresh mint (about 1/2 cup packed)
- 4 cup cold water (for serving)
- thin slices cucumber (for garnish
Instructions
- Combine vinegar, sugar (if using), honey, and 1 cup of water in a saucepan. Bring the mixture to a gentle boil over medium heat, stirring until sugar and honey are fully dissolved.
- Add the fresh mint bunch to the syrup. Reduce heat to low and simmer for about 10-15 minutes, allowing the flavors to meld and the syrup to thicken slightly. Do not over-boil.
- Remove the saucepan from heat and let the syrup cool completely. Once cool, remove the mint bunch.
- Strain the syrup through a fine-mesh sieve to remove any small mint leaves or impurities, if desired, for a clearer syrup. Store the concentrated Sekanjabin syrup in a clean, airtight bottle or jar in the refrigerator.
- To serve, combine 1 part Sekanjabin syrup with 3-4 parts cold water, adjusting to your taste preference. Garnish with fresh mint leaves and thin slices of cucumber. Serve immediately over ice.
Notes
For a floral note, add a teaspoon of rosewater to the syrup. Serve with thin slices of cucumber for an extra refreshing garnish. Adjust sweetness or tartness to your preference by modifying honey or vinegar amounts. The syrup can be stored in the refrigerator for up to two weeks.