Sharbat-e Sekanjabin

Sekanjabin is an ancient Persian sweet-sour syrup of sugar, vinegar and mint. Diluted with cold water and served over ice, it is a classic summer cooler.

TIME BREAKDOWN
Prep: 1h 10m
Cook: 35 min
Total: 1 hour 45 minutes
Vegetarian
✅
Nuts
❌
Makes
8 glasses
Difficulty
Medium

Ingredients

  • 400g granulated sugar
  • 240ml water
  • 120ml white wine vinegar
  • 15g fresh mint, plus extra sprigs to serve
  • To serve:
  • Cold water and ice
  • Grated cucumber or shredded cos lettuce (optional)

Method

  1. Put the sugar and water in a saucepan and stir over a low heat until the sugar dissolves. Bring to the boil and simmer gently for 20 minutes until slightly syrupy.

  2. Add the vinegar and simmer for a further 10 minutes.

  3. Add the mint and simmer for 2 minutes. Remove from the heat, cool completely and strain into a sterilised bottle.

  4. To serve, put 3 tbsp of syrup in a glass with ice, top up with about 200ml cold water and stir. Add fresh mint and, if you like, grated cucumber.

  5. Store in the fridge for up to 4 weeks.