Strawberry Ginger And Mint Sekanjabin Food
STRAWBERRY, GINGER AND MINT SEKANJABIN
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
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 (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
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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