Ginger Sekanjabin Recipes

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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

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

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

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Top Asked Questions

What is the recipe for Sekanjabin?
Sekanjabin is a traditional Persian drink made from vinegar and mint and in this recipe sugar. Be with us to learn this lovely and satisfying drink recipe. Add the sugar to the water and leave the pot for half an hour or even 1 hour to have softened sugar. Then heat the pot and stir to have an even mixture.
What is Sekanjabin syrup?
Sekanjabin is a Persian mint vinegar syrup that will answer your needs and vanishes your thirst away in hot summer days and Iftar in Ramadan. This drink is very healthy and it has different preparation methods that we brought them below. One is made by honey and the other uses sugar in it.
What is Sekanjebin made of?
Simplest one to make, sekanjebin is made of simmered sugar, water, vinegar, and fresh mint brewed in for flavor and aroma. It is a syrup used to make as a base for one of the oldest Persian/Iranian drinks, sharbat’e sekanjabin .
How do you make ginger tea with vinegar and sugar?
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.

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