1- Sekanjabin with Sugar and Vinegar:
1/2 cup white vinegar or apple cider vinegar
2 cups sugar
2 cups water
A small bunch fresh mint, washed
2 Small seedless cucumbers, washed, peeled and shredded (for the drink)
Lime rind *optional
- In a heavy-bottomed pot combine sugar and water, place on medium heat, stir until sugar is dissolved. Reduce heat and gently boil for 10-15 minutes.
- Add 1/2 cup of vinegar, simmer for 30 minutes or until the mixture slightly thickens. Taste and adjust the level of sweetness of the syrup. I usually add an additional 2 tablespoons of vinegar since I like it a bit more on the sour side.
- In the last couple of minutes add a small bunch of fresh mint to the syrup.
- Remove from the heat and let cool completely. Remove the mint leaves before serving.
Place a couple of tablespoons of the syrup in a glass, add some ice, water, shredded cucumber, mix well, garnish with fresh mint leaves and lime rind.
1 1/3 cups honey (clover or orange blossom)
1 cup water
2/3 cup vinegar (white or apple cider vinegar)
- Follow the same directions used in recipe #1 for sekanjabin and its drink (sharbat).
- Remove the foams with a spoon as they form on top. Taste and adjust the sweetness. The aroma of the honey gently simmering on the stove fills up the entire house and is quite intoxicating!