Sekanjabin Persian Mint Vinegar And Honey Food

PERSIAN MINT VINEGAR SYRUP RECIPE

Steps:

• Step 1
• First, pour the sugar and water together in a saucepan and let the sugar grains soften for half to an hour. Put the saucepan on the heat and allow it to slowly warm-up.
• Step 2
• Clean fresh mint leaves under gently running cold water.
• Step 3
• Put mints in the warm and simmering syrup.
• Step 4
• Continue heating until the syrup thickens. To make sure our syrup has the right thickness to add vinegar, just take a spoonful of the syrup and pour a drop of it into a glass of cold water. If it settles, it means that it has a suitable thickness, but if it dissolves in water, it means that it still needs to be heated.
• Step 5
• When the syrup reaches the right thickness, add the vinegar and let it boil a little with sugar and water. Then take the mint leaves out of the water and pass the syrup through a strainer.
• Step 6
• Pour the syrup into a clean glass container without moisture and put it in the refrigerator.

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.

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).