Persian Mint and Cucumber Cooler (Sekanjabin)

Two glasses with cucumber and sekanjabin along with a pitcher, basket of lettuce, cucumber and mint next to it.

Persian Mint and Cucumber Cooler (Sekanjabin)

Sekanjabin (سکنجبین) is a sweet and tangy Persian mint syrup that’s great as a dip for lettuce or mixed with water and cucumbers for a cool, crisp drink. It’s easy, refreshing, and totally addicting.

Course Non-Alcoholic Drinks

Cuisine Persian

Keyword mint shrub, Persian mint syrup, sekanjabeen, sekanjabin

Prep Time 5

Cook Time 30

Additional Time 1

Total Time 1 35

Servings

Calories 202kcal

Author Laura Bashar | Family Spice

Ingredients

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

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Instructions

In a small pot over medium-high heat whisk together sugar with 1 cup water until sugar is dissolved.
Let syrup boil together for 10 minutes, then add vinegar.
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.
For a drink, mix a pitcher with syrup (measuring about 1 ½ cups) with 6 cup s cold water and grated cucumbers.
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.

TO STORE: Store your mint syrup in an airtight container and refrigerate for several months. Because of the sugar and vinegar, it can keep fresh even longer.

Nutrition