Sekanjabin: Persian Mint Cooler
A traditional Persian sweet and sour mint syrup, Sekanjabin is a refreshing summer drink. Made with fresh mint, sugar, and vinegar, it's often served diluted with water and grated cucumber.
Ingredients
- 1 large bunch fresh mint washed
- 4 cup granulated sugar
- 2 cup water
- 1 cup white vinegar or apple cider vinegar
- 1 medium cucumber grated for serving
Instructions
- Wash mint thoroughly. In a large pot, combine sugar and water. Bring to a boil, stirring until sugar dissolves.
- Add the washed mint bunch to the sugar syrup. Reduce heat to low and simmer for 15-20 minutes, allowing the mint flavor to infuse.
- Remove the mint from the pot. Add the white vinegar to the syrup. Increase heat to medium and bring to a gentle boil.
- Simmer for another 5-10 minutes, or until the syrup slightly thickens to a consistency similar to thin honey. Be careful not to let it caramelize too much.
- Remove from heat and let the Sekanjabin syrup cool completely. Once cool, strain it into a clean glass bottle or jar.
- To serve, dilute 1 part Sekanjabin syrup with 3-4 parts cold water (adjust to taste). Add ice cubes and a generous amount of grated cucumber.
- Stir well and serve immediately as a refreshing summer drink.
Notes
For best results, use fresh, vibrant mint. Adjust the amount of vinegar and sugar to suit your taste preference for a sweeter or tarter syrup. Sekanjabin syrup can be stored in an airtight container in the refrigerator for several weeks. Serve with plenty of ice and experiment with a squeeze of lime or a touch of rosewater for variation.