Strawberry Ginger And Mint Sekanjabin Food

STRAWBERRY, GINGER AND MINT SEKANJABIN

Strawberry, Ginger and Mint Sekanjabin image

This syrup is based on an ancient Persian recipe, and it keeps virtually indefinitely without any special care. Excellent for camping, and truly refreshing on a hot, hot day! And there's no waste, you use every part of every ingredient in this stuff. After straining, remove the lemon peels and ginger and toss in a bag of sugar for a candied treat!

Provided by The Magpie

Categories World Cuisine Recipes Asian

Time 8h55m

Yield 30

Number Of Ingredients 7

Ingredients

4 cups white sugar
2 cups water
12 ounces fresh or frozen strawberries, chopped
1 cup chopped fresh mint
½ cup sliced fresh ginger
2 lemons, peeled and juiced
1 cup white balsamic vinegar (not distilled vinegar)

Steps:

Bring the sugar and water to a boil over high heat. Boil until the sugar has dissolved, then stir in the strawberries, mint, ginger, lemon peels, and lemon juice. Return to a boil, then reduce heat to medium and simmer for 20 minutes. Remove from heat, and stir in the white balsamic vinegar.
Allow the syrup to stand overnight at room temperature, then strain out the fruits with a fine sieve. Store at room temperature in a sterile container.
To use, stir 1 part syrup into 4 to 6 parts water; serve cold with ice if desired.

Nutrition Facts : Calories 113.5 calories, Carbohydrate 29.1 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, SaturatedFat 0 g, Sodium 2.8 mg, Sugar 28.4 g

PERSIAN MINT VINEGAR SYRUP RECIPE

Persian Mint Vinegar Syrup Recipe image

Persian mint vinegar syrup (Sekanjabin) is one of the old Iranian drinks that has been considered by various people since ancient times...

Provided by Samira

Categories Drinks

Time 1h

Number Of Ingredients 4

Ingredients

1kg sugar
2 cup water
1/2 cup white vinegar
100gr fresh mint

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.

Nutrition Facts : Calories 200, Fat 20 grams

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