Sharbat Sekanjabin: Persian Refresher
An authentic Persian refreshing drink, Sharbat Sekanjabin perfectly balances sweet and sour notes with the cooling essence of mint. A traditional antidote to summer heat.
Ingredients
- 2 cups water
- 1 cup granulated sugar
- 0.5 cup honey
- 0.5 cup white vinegar or apple cider vinegar
- 1 bunch fresh mint about 10-12 sprigs
- 1 large cucumber optional
Instructions
- In a medium saucepan, combine the water and granulated sugar. Bring to a simmer over medium heat, stirring until the sugar completely dissolves.
- Add the honey and vinegar to the saucepan. Stir well to combine. Continue to simmer gently for about 10-15 minutes, allowing the flavors to meld and the syrup to thicken slightly.
- Remove the saucepan from the heat. Add the fresh mint sprigs directly into the hot syrup. Cover the pot and let the mint steep for 15-20 minutes, infusing the syrup with its aroma.
- Remove and discard the mint sprigs. Allow the Sekanjabin syrup to cool completely to room temperature. Transfer the cooled syrup to a clean glass bottle or jar and refrigerate until ready to serve.
- To serve, dilute 2-3 tablespoons of the concentrated Sekanjabin syrup with about 1 cup of very cold water in a glass. Add a few ice cubes. If desired, grate some fresh cucumber into the drink and garnish with a fresh mint sprig.
Notes
For an extra refreshing touch, serve with grated cucumber stirred into each glass. You can adjust the honey/sugar and vinegar ratios to suit your taste, making it sweeter or tarter. Store the concentrated syrup in the refrigerator for up to 2-3 weeks.