Sekanjabin: Persian Mint & Vinegar Shrub
A traditional Persian sweet-and-sour syrup made from fresh mint, sugar, and vinegar, typically diluted with water and served with cucumber for a truly refreshing summer drink. It's an ancient beverage known for its cooling properties.
Ingredients
- 2 cups granulated sugar
- 1.5 cups water (for syrup)
- 0.5 cups white vinegar
- 1 large bunch fresh mint (about 1 cup packed leaves)
- more water to dilute for serving
- to taste ice cubes
- 1 medium cucumber sliced or grated (for serving)
Instructions
- In a medium saucepan, combine the granulated sugar and 1.5 cups of water. Bring to a boil over medium heat, stirring continuously until the sugar has completely dissolved.
- Once the sugar is dissolved, reduce the heat to low. Add the fresh mint leaves to the syrup. Simmer gently for 15-20 minutes, allowing the mint to infuse its flavor and the syrup to thicken slightly. Do not let it boil vigorously.
- Remove the saucepan from the heat. Let the syrup cool slightly for about 5-10 minutes.
- Carefully remove the mint leaves from the syrup using tongs or a slotted spoon, discarding them.
- Stir in the white vinegar until well combined. The mixture might appear a bit cloudy, which is normal.
- Allow the Sekanjabin syrup to cool completely to room temperature. Once cool, strain the syrup through a fine-mesh sieve into a clean, airtight bottle or jar. Discard any remaining mint particles.
- To serve, fill a glass with ice cubes. Add 2-3 tablespoons of the Sekanjabin syrup (adjust to your taste) and top with cold water. Garnish with thinly sliced or grated cucumber. Stir well and enjoy immediately.
Notes
For an extra floral note, add a tablespoon of rosewater after removing the mint leaves from the syrup. Adjust the amount of water when serving based on your preferred sweetness and tartness. This syrup can be stored in an airtight bottle in the refrigerator for up to 2-3 weeks. Serving with grated or thinly sliced cucumber enhances the cooling effect and is very traditional.