A traditional Iranian beverage, wonderfully refreshing on a hot summer day. Great for outdoor events since you can make it weeks ahead of time and dilute at time of serving. Mix 4 to 5 tablespoons of this syrup with ice water and garnish with mint to serve.

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Recipe Summary

prep:
10 mins
cook:
20 mins
additional:
2 hrs
total:
2 hrs 30 mins
Servings:
32
Yield:
32 servings
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Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Submerge mint in hot syrup and cool to room temperature. Remove and discard mint. Chill in the refrigerator.

Cook's Note:

Keep in a sealed container; a cleaned 2 liter soda bottle works great. Chill several hours prior to serving.

Nutrition Facts

258 calories; protein 0.3g; carbohydrates 69.9g; sodium 6.1mg. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/27/2015
This "Sekanjabin" recipe is for a syrup which can be used to make a drink (sharbat-e sekanjabin). Iranians like to dip lettuce leaves in the undiluted syrup as well for a refreshing summer snack. Thank you Desert Damsel for sharing your recipe. Read More
(9)
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/27/2015
This "Sekanjabin" recipe is for a syrup which can be used to make a drink (sharbat-e sekanjabin). Iranians like to dip lettuce leaves in the undiluted syrup as well for a refreshing summer snack. Thank you Desert Damsel for sharing your recipe. Read More
(9)
Rating: 5 stars
10/08/2019
This was very good, and very reminiscent of the "shrub" drinks of "olden times". Read More
Rating: 5 stars
01/19/2019
Well done Exactly we eat Secanjabin with lettuce leaves Read More
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Rating: 5 stars
06/14/2016
I LOVE sekanjabin... my grandma is the master of sekanjabin and my mom right after her. Sekanjabin has been used to cool the core body temperature for hundreds of years in Persia. make the sekanjabin sherbet specially on those hot summer days when nothing else can cool your body. pour some of this amazing syrup in a glass of water and add ice. drink and you feel like you're just born. Read More
Rating: 5 stars
05/24/2018
I replaced the Mint with 2 cups of Rose petals and simmered them in the pot for 20 minutes then strained them out. Read More
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