Persian Mint Cucumber Cooler Sekanjabin Recipes

SEKANJABIN | PERSIAN MINT VINEGAR AND HONEY

Sekanjabin | Persian Mint Vinegar and Honey image

The name of this divine syrup is "Sekanjabin" as you noticed. The term is made of two separate nouns "Serke" that stands for vinegar and "Angabin" having the meaning of honey. Later as the time went by the name has been turned into "Sekanjabin" due to the simplicity of pronunciation.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. The former is definitely healthier but the latter is suitable for people who do not prefer to have less cooling temperament of the drink.

Provided by PersianGood Team

Categories Appetizer Dessert Drinks Side Dish

Number Of Ingredients 4

Ingredients

2 unit honey
8 unit water
1 unit grape vinegar
fresh mint (as much as required)

Steps:

For making this sweet sour drink, you need to pick a suitable pot, better to be a cupper pot. Pour the water and honey in the pot and bring it to a boil. Reduce the heat then and let it reach to its half size (half of the content needs to vaporize).
Remember to stir the content repeatedly whilst heating and also remove the foam created on the surface time to time.
You can add a bundle of fresh mint if you like and let its flavor dissolve in it gradually and let it boil for a while with the honey and water mixture. You can tie the bundle in order to prevent the dissolving of the mint particles in the liquid and for the easier remove of the bundle.
Then add the vinegar to the content and let it boil unless the mixture meets its half size again.
Let the syrup cools and pour it in a jar and refrigerate the drink.

SEKANJABIN (IRANIAN MINT VINEGAR SYRUP)

Sekanjabin (Iranian Mint Vinegar Syrup) image

A traditional Iranian beverage, wonderfully refreshing on a hot summer day. Great for outdoor events since you can make it weeks ahead of time and dilute at time of serving. Mix 4 to 5 tablespoons of this syrup with ice water and garnish with mint to serve.

Provided by Desert Damsel

Categories World Cuisine Recipes Asian

Time 2h30m

Yield 32

Number Of Ingredients 4

Ingredients

8 cups orange blossom honey
5 cups water
2 cups white wine vinegar
12 large sprigs fresh mint

Steps:

Stir honey and water together in a pot; bring to a boil and stir constantly until honey dissolves. Add vinegar, reduce heat to low, and simmer until syrup flavors combine, about 20 minutes. Remove from heat.
Submerge mint in hot syrup and cool to room temperature. Remove and discard mint. Chill in the refrigerator.

Nutrition Facts : Calories 258.2 calories, Carbohydrate 69.9 g, Fiber 0.2 g, Protein 0.3 g, Sodium 6.1 mg, Sugar 69.6 g

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