Ginger Sekanjabin Recipes

STRAWBERRY, GINGER AND MINT SEKANJABIN

Strawberry, Ginger and Mint Sekanjabin image

This syrup is based on an ancient Persian recipe, and it keeps virtually indefinitely without any special care. Excellent for camping, and truly refreshing on a hot, hot day! And there's no waste, you use every part of every ingredient in this stuff. After straining, remove the lemon peels and ginger and toss in a bag of sugar for a candied treat!

Provided by The Magpie

Categories World Cuisine Recipes Asian

Time 8h55m

Yield 30

Number Of Ingredients 7

Ingredients

4 cups white sugar
2 cups water
12 ounces fresh or frozen strawberries, chopped
1 cup chopped fresh mint
½ cup sliced fresh ginger
2 lemons, peeled and juiced
1 cup white balsamic vinegar (not distilled vinegar)

Steps:

Bring the sugar and water to a boil over high heat. Boil until the sugar has dissolved, then stir in the strawberries, mint, ginger, lemon peels, and lemon juice. Return to a boil, then reduce heat to medium and simmer for 20 minutes. Remove from heat, and stir in the white balsamic vinegar.
Allow the syrup to stand overnight at room temperature, then strain out the fruits with a fine sieve. Store at room temperature in a sterile container.
To use, stir 1 part syrup into 4 to 6 parts water; serve cold with ice if desired.

Nutrition Facts : Calories 113.5 calories, Carbohydrate 29.1 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, SaturatedFat 0 g, Sodium 2.8 mg, Sugar 28.4 g

GINGER SEKANJABIN

Ginger Sekanjabin image

Sekanjabin (sometimes spelled sekanjubin or sekanjamin, among others) is a refreshing Persian drink, sometimes even prepared for medicinal purposes. Earliest references to this concoction date from the 10th century AD. The syrup keeps almost indefinitely without refrigeration, and the drink is particularly tasty with fruits. Enjoy!

Provided by The Magpie

Categories World Cuisine Recipes Asian

Time 2h15m

Yield 20

Number Of Ingredients 4

Ingredients

4 cups white sugar
2 ½ cups water
1 cup red or white wine vinegar
½ cup minced fresh ginger

Steps:

Boil the sugar and water together in a large saucepan over high heat for 2 to 3 minutes. Remove the pan from the heat, and stir in the vinegar and minced ginger.
Allow mixture to cool to room temperature, then strain out the minced ginger with a fine sieve. Store at room temperature in a sterile container.
To use, stir 1 part syrup into 4 to 5 parts water; serve cold with ice if desired.

Nutrition Facts : Calories 160 calories, Carbohydrate 41.2 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 1.2 mg, Sugar 40 g

SEKANJABIN

Sekanjabin image

A sweet-and-slightly-sour mint drink, this can be traced back to 16th century Persia. Other herbs, like thyme, lavender or rosemary may be substituted for different flavors.

Provided by DrGaellon

Categories Beverages

Time 30m

Yield 1 qt, 32 serving(s)

Number Of Ingredients 4

Ingredients

4 cups sugar
2 1/2 cups water
1 cup red wine vinegar or 1 cup white wine vinegar
1/4 lb mint leaf

Steps:

Dissolve sugar in water in a medium pot.
When it reaches the simmer, add the vinegar and mint. Simmer slowly for 30 minutes.
Strain into a storage bottle. Can be kept at room temperature indefinitely if sealed.
To drink, mix 2 tablespoons of syrup with 1 cup of cold or hot water.
Sugar-free variation: Increase water to 3 cups. Simmer water, mint and vinegar for 30 minutes. When cool, add 80-90 1-gram packets (to taste) of aspartame-based sweetner (Equal or similar brand).

Nutrition Facts : Calories 98.9, Sodium 1.7, Carbohydrate 25.2, Fiber 0.1, Sugar 24.9

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