Persian Mint Cucumber Cooler Sekanjabin Food

SEKANJABIN | PERSIAN MINT VINEGAR AND HONEY

Steps:

• For making this sweet sour drink, you need to pick a suitable pot, better to be a cupper pot. Pour the water and honey in the pot and bring it to a boil. Reduce the heat then and let it reach to its half size (half of the content needs to vaporize).
• Remember to stir the content repeatedly whilst heating and also remove the foam created on the surface time to time.
• You can add a bundle of fresh mint if you like and let its flavor dissolve in it gradually and let it boil for a while with the honey and water mixture. You can tie the bundle in order to prevent the dissolving of the mint particles in the liquid and for the easier remove of the bundle.
• Then add the vinegar to the content and let it boil unless the mixture meets its half size again.
• Let the syrup cools and pour it in a jar and refrigerate the drink.

SHARBAT-E SEKANJABIN (MINT AND CUCUMBER COOLER)

Steps:

• 1. TO MAKE THE SUGAR SYRUP Add water and sugar to a medium saucepan over medium heat, and stir until thickened and just about ready to boil.
• 2. Add the vinegar, and continue to stir until the sugar is fully dissolved and the syrup starts to boil again.
• 3. Reduce heat to low. Add the mint and let mixture simmer for 10 minutes or until it thickens to a syrup and feels sticky. Let cool completely.
• 4. FOR EACH MINT-CUCUMBER COOLER: Place 2 Tablespoons of the minty sugar syrup into a tall glass. Add 1/2 cup cold water and 1/4 cup ice cubes to the glass. Stir in 3 Tbsp grated cucumber until well blended. Garnish with a slice of lime and a sprig of fresh mint. Serve immediately, chilled.

SEKANJABIN

Steps:

• Dissolve sugar in water in a medium pot.
• When it reaches the simmer, add the vinegar and mint. Simmer slowly for 30 minutes.
• Strain into a storage bottle. Can be kept at room temperature indefinitely if sealed.
• To drink, mix 2 tablespoons of syrup with 1 cup of cold or hot water.
• Sugar-free variation: Increase water to 3 cups. Simmer water, mint and vinegar for 30 minutes. When cool, add 80-90 1-gram packets (to taste) of aspartame-based sweetner (Equal or similar brand).

SEKANJABIN (IRANIAN MINT VINEGAR SYRUP)

Steps:

• Stir honey and water together in a pot; bring to a boil and stir constantly until honey dissolves. Add vinegar, reduce heat to low, and simmer until syrup flavors combine, about 20 minutes. Remove from heat.
• Submerge mint in hot syrup and cool to room temperature. Remove and discard mint. Chill in the refrigerator.

PERSIAN MINT & CUCUMBER COOLER (SEKANJABIN)

Steps:

• In a small pot over medium-high heat whisk together the sugar and wateruntil dissolved.
• Let syrup boil together for 10 minutes, then add the white wine vinegar
• Reduce heat to medium and cook until syrup thickens, about 20-30 minutes.
• Remove from heat and stir in the 1 cup mint. Remove mint when syrup has cooled.
• For a drink, mix a pitcher with syrup (measuring about 1 1/2 cups) with.
• the 6 cups cold water and grated cucumber.
• This will yield a sweeter drink. Add more water to dilute to your taste preference.
• The drink is best served ice cold. Serve the syrup with crispy lettuce leaves like Romaine hearts or iceberg.