Sekanjabin: Refreshing Persian Syrup
A classic Persian syrup, Badr Sekanjabin blends tangy vinegar, sweet sugar, and refreshing mint. Diluted with water, it creates a beloved cooling drink, especially popular during warm weather.
Ingredients
- 2 cups granulated sugar
- 1 cup white vinegar
- 1 cup water
- 1 bunch fresh mint crushed or roughly chopped
Instructions
- In a medium saucepan, combine the sugar, white vinegar, and water.
- Bring the mixture to a boil over medium heat, stirring occasionally until the sugar dissolves completely.
- Reduce the heat to low and let it simmer gently for about 20 minutes, or until the syrup slightly thickens. Do not overthicken, as it will thicken further upon cooling.
- Add the crushed or roughly chopped fresh mint leaves to the simmering syrup during the last 5 minutes of cooking. This allows the mint flavor to infuse without cooking it too much.
- Remove the saucepan from the heat and let the syrup cool completely at room temperature.
- Once cooled, strain the syrup through a fine-mesh sieve to remove the mint leaves.
- Pour the finished Badr Sekanjabin Syrup into a clean, airtight bottle or jar and store it in the refrigerator.
Notes
For an authentic serving, dilute 1-2 tablespoons of syrup in a glass of cold water with ice, and add a few slices of fresh cucumber or a mint sprig. Store the cooled syrup in a sealed bottle in the refrigerator for up to 2-3 weeks. You can adjust the sweetness and tanginess to your preference.