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!