Sekanjabin (Persian Mint & Cucumber Cooler)

Sekanjabin (Persian Mint & Cucumber Cooler)

This sweet and sour mint syrup can be diluted with water to make a wonderful cooler to drink in the summer. The syrup alone is also traditionally served with crisp lettuce leaves for dipping. Recipe by Laura Bashar of Family Spice

Ingredients:

Instructions:

  1. In a small pot over medium-high heat whisk together until dissolved:
    • 2 cup granulated sugar
    • 1 cup water
  2. Let syrup boil together for 10 minutes, then add:
    • 1/2 cup white wine vinegar
  3. Reduce heat to medium and cook until syrup thickens, about 20-30 minutes.
  4. Remove from heat and stir in:
    • 1 cup mint, fresh , loosely packed
  5. Remove mint when syrup has cooled.
  6. For a drink, mix a pitcher with syrup (measuring about 1 1/2 cups) with:
    • 6 cup water , cold
    • 3 Persian cucumbers , grated
  7. This will yield a sweeter drink. Add more water to dilute to your taste preference.

Prep Time: 5 min
Cook Time: 30 min
Inactive Time: 2 hour cooling time
Difficulty: Easy
Servings: 6
Serving Size: approx. 1 1/2 cups of syrup

Serving Suggestions: The drink is best served ice cold. Serve the syrup with crispy lettuce leaves like Romaine hearts or iceberg.