Persian Mint and Cucumber Cooler (Sekanjabin سکنجبین)

Sekanjabin (سکنجبین) is a Persian sweet and sour mint syrup that can be a dip for crisp lettuce or can be mixed with water and cucumbers to make a refreshing drink.

Labor Day weekend, in the U.S., marks the end of summer. Of course, the fall equinox doesn’t hit until mid-September and the weather here in San Diego is screaming HOT! Summers in Iran can also be long and hot.

I’ve already shared with you several favorite ways to cool off Persian-style, from yogurt with cucumbers (mast-o khiar) to ice cream with saffron and rose water (bastani). Today I am going to share with you another traditional recipe, this time a Mint and Cucumber Cooler (sekanjabeen).

Why this recipe is so awesome

Back in Iran, a pitcher of sekanjabin was served at family picnics, especially during those long, hot months. When I attended the University of Arizona, my uncle would make me sekanjabin to help us chillax while we sat in the shade, hiding from the desert heat.

Sekanjabin is a syrup made with sugar, mint and water. Vinegar is mixed in once the syrup is done and helps to balance the sugary sweet syrup. It is basically a shrub. 

A shrub is not just a bush of greens outside in your yard. It is also a drink that contains vinegar. Yes, you read that right: vinegar.

The term “shrub” is derived from the Arabic word “sharab” which means “drink.” This word is also used in the Persian language, too. Basically, a shrub is a sweet syrup that includes vinegar.

When diluted with water and served with shredded cucumbers, it makes a very refreshing sweet and sour drink. Shrubs can be added to other non-alcoholic and alcoholic drinks.

I share many ways of how to use this fabulous mint syrup at the end of this post.

Ingredients you need

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• Granulated sugar: To make a simple syrup regular granulated sugar is used, not powdered or confectioners sugar.
• White wine vinegar: For the tang you get from cocktail shrubs, simple white wine vinegar is used. You can use other vinegars like apple cider vinegar or champagne vinegar.
• Fresh mint: You must use fresh mint for this syrup. Dried mint will not work.
• Persian cucumbers: This is not needed for the syrup, but for the drink. For the sekanjabin drink, the diluted syrup is added to shredded cucumbers.

Tools to Use

• Chef’s Knife
• Cutting board
• Mixing bowls

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Step-by-step directions

1. In a small pot over medium-high heat whisk together sugar and water until sugar is dissolved. Let syrup boil together for 10 minutes, then add vinegar.

2. Reduce heat to medium and cook until syrup thickens, about 20-30 minutes. Remove from heat and stir in mint. Remove mint when syrup has cooled.

Expert tips and recipe FAQs

Sekanjabin can be served two ways.

The first is as a dipping sauce for fresh, crisp romaine heart leaves. There is something quite novel about watching grown adults lick their fingers while dipping their crispy greens into this very sticky syrup. Heads of lettuce are consumed by the bunches as everyone dips on leaf after another.

And of course, sekanjabin can be served as a drink. Mix a pitcher with syrup (measuring about 1 ½ cups) with 6 cup s cold water and grate cucumbers. This will yield a sweeter drink. Add more water to dilute to your taste preference

Some prefer more tang and add a bit more vinegar or lemon juice. This may not be a traditional American Labor Day beverage, but it certainly will cool you off from that last heat wave summer has for you.

I have even mixed up the drink and frozen them to make sekanjabin popsicles, which were devoured by my family!

Traditionally it is not used for cocktails. But if you like something a little stronger, use the sekanjabin syrup to make my Vodka and Mint Fizz!

Mix sekanjabin with cranberries, you have a wonderful cranberry liqueur to gift to your friends or serve at your holiday party.

I also use the sekanjabin syrup to drizzle over some beautiful fruit to make this delicious yet simple citrus salad.

So you see, the uses for this unique mint syrup are endless! I hope you enjoy it!

Continue to Content

Yield: serves 6

Persian Mint and Cucumber Cooler (Sekanjabin)

Print

Sekanjabin is a Persian sweet and sour mint syrup that can be a dip for crisp lettuce or can be mixed with water and cucumbers to make a refreshing drink.

Prep Time 5 minutes

Cook Time 30 minutes

Additional Time 1 hour

Total Time 1 hour 35 minutes

Ingredients

• 2 cup granulated sugar
• 7 cup water
• ½ cup white wine vinegar
• 1 cup fresh mint, loosely packed
• 3 Persian cucumbers, grated

Instructions

1. In a small pot over medium-high heat whisk together sugar with 1 cup water until sugar is dissolved.
2. Let syrup boil together for 10 minutes, then add vinegar.
3. Reduce heat to medium and cook until syrup thickens, about 20-30 minutes.
4. Remove from heat and stir in mint.
5. Remove mint when syrup has cooled.
6. For a drink, mix a pitcher with syrup (measuring about 1 ½ cups) with 6 cup s cold water and grate cucumbers.
7. This will yield a sweeter drink. Add more water to dilute to your taste preference.

Notes

Serving Suggestions: The drink is best served ice cold. You can also serve the syrup with hearts of Romaine lettuce for a cool treat.

Nutrition Information:

Yield:

6

Serving Size:

1 glass
Amount Per Serving: Calories: 268Total Fat: 0.1gSaturated Fat: 0gCholesterol: 0mgSodium: 14mgCarbohydrates: 69.7gFiber: 1.8gSugar: 66.8gProtein: 0.5g

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