Sekanjabin (Persian Mint Vinegar Syrup)
Sekanjabin is a refreshing ancient Persian drink made from a sweet and sour mint-infused syrup. This recipe creates a concentrated syrup that can be diluted with water and served over ice, often garnished with a cucumber slice.
An original recipe by Forkin
- Total time
- 2 hr 35 min
- Serves
- 8
- Difficulty
- Easy
- Per serving
- 240 kcal
Allergen information: may contain sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 2 cupgranulated sugar
- 1 cupwater
- 0.5 cupwhite wine vinegar
- 30 gfresh mint, stems removed, tied with kitchen twine
for serving
- 1 pcscucumber, thinly sliced
Equipment
saucepan · bottle · jar · kitchen twine
The method
Step by step
- 1
Combine the granulated sugar and water in a medium saucepan over medium heat.
About 2 min
- 2
Stir occasionally until the sugar completely dissolves, bringing the mixture to a gentle boil.
About 5 min
- 3
Reduce the heat to low and add the white wine vinegar and the tied fresh mint.
About 1 min
- 4
Simmer the mixture gently for 20 minutes, allowing the mint flavor to infuse and the syrup to thicken slightly.
About 20 min
Cook’s note: Do not boil rapidly, as this can cause the syrup to become too thick.
- 5
Remove the saucepan from the heat and carefully remove the mint bundle.
About 1 min
- 6
Let the syrup cool completely to room temperature, then transfer it to a clean bottle or jar.
About 2 hr
- 7
To serve, dilute the syrup with cold water to your desired sweetness (typically 1 part syrup to 3-4 parts water).
Cook’s note: Taste and adjust the ratio to your preference.
- 8
Pour over ice and garnish with thin slices of cucumber.
Cook’s note: Cucumber adds a refreshing visual and subtle flavor.
Per serving
Nutrition
- Calories
- 239.5kcal
- Protein
- 0.3g
- Carbs
- 61g
- Fat
- 0g
- Fibre
- 0.3g
- Sugar
- 60.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store the cooled Sekanjabin syrup in an airtight container in the refrigerator.
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