Sekanjabin Iranian Mint Vinegar Syrup Recipes

SEKANJABIN | PERSIAN MINT VINEGAR AND HONEY

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.

PERSIAN MINT VINEGAR SYRUP RECIPE

Steps:

• Step 1
• First, pour the sugar and water together in a saucepan and let the sugar grains soften for half to an hour. Put the saucepan on the heat and allow it to slowly warm-up.
• Step 2
• Clean fresh mint leaves under gently running cold water.
• Step 3
• Put mints in the warm and simmering syrup.
• Step 4
• Continue heating until the syrup thickens. To make sure our syrup has the right thickness to add vinegar, just take a spoonful of the syrup and pour a drop of it into a glass of cold water. If it settles, it means that it has a suitable thickness, but if it dissolves in water, it means that it still needs to be heated.
• Step 5
• When the syrup reaches the right thickness, add the vinegar and let it boil a little with sugar and water. Then take the mint leaves out of the water and pass the syrup through a strainer.
• Step 6
• Pour the syrup into a clean glass container without moisture and put it in the refrigerator.

SEKANJABIN (IRANIAN MINT VINEGAR SYRUP)

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.

PERSIAN MINT & CUCUMBER COOLER (SEKANJABIN)

Steps:

• In a small pot over medium-high heat whisk together the sugar and wateruntil dissolved.
• Let syrup boil together for 10 minutes, then add the white wine vinegar
• Reduce heat to medium and cook until syrup thickens, about 20-30 minutes.
• Remove from heat and stir in the 1 cup mint. Remove mint when syrup has cooled.
• For a drink, mix a pitcher with syrup (measuring about 1 1/2 cups) with.
• the 6 cups cold water and grated cucumber.
• This will yield a sweeter drink. Add more water to dilute to your taste preference.
• The drink is best served ice cold. Serve the syrup with crispy lettuce leaves like Romaine hearts or iceberg.

STRAWBERRY, GINGER AND MINT SEKANJABIN

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.

SEKANJABIN

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).