Persian Sharbats: Cool & Refreshing
Sekanjabin is an ancient and iconic Persian syrup made from honey, vinegar, and fresh mint, known for its unique sweet and sour flavor and incredibly refreshing qualities, especially when diluted with water and served with cucumber.
Ingredients
- 2 cup honey or sugar
- 1 cup white vinegar
- 1 cup water
- 1 bunch fresh mint washed and tied with kitchen string
Instructions
- Combine honey (or sugar) and water in a saucepan over medium heat. Stir until the honey/sugar completely dissolves.
- Bring the mixture to a gentle boil, then reduce heat to low.
- Add the white vinegar and the bunch of fresh mint to the saucepan.
- Simmer for about 15-20 minutes, or until the syrup thickens slightly. The mint will infuse its flavor into the syrup.
- Remove the saucepan from the heat and carefully take out the mint bunch. Let the syrup cool completely.
- Once cooled, transfer the Sekanjabin syrup to a clean glass bottle or jar and store it in the refrigerator.
- To serve, dilute 2-3 tablespoons of Sekanjabin syrup with a glass of cold water. Garnish with fresh mint leaves and thin slices of cucumber.
Notes
For a vegan version, substitute honey with an equal amount of sugar. Adjust the vinegar to honey ratio based on your preference for sweetness or tartness. Serve the diluted sharbat with thin slices of cucumber for an extra refreshing touch. The syrup can be stored in an airtight container in the refrigerator for several weeks.