Sekanjabin (Iranian Mint Vinegar Syrup)
Ingredients2 h 30 m servings 258 cals
- 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.
- Cook's Note:
- Keep in a sealed container; a cleaned 2 liter soda bottle works great. Chill several hours prior to serving.
Per Serving: 258 calories; 0 g fat; 69.9 g carbohydrates; 0.3 g protein; 0 mg cholesterol; 6 mg sodium. Full nutrition
ReviewsRead all reviews 3
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...
I replaced the Mint with 2 cups of Rose petals, and simmered them in the pot for 20 minutes, then strained them out.