Skip to main content New<> this month
Get the Allrecipes magazine

Sekanjabin (Iranian Mint Vinegar Syrup)

Rated as 5 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.


2 h 30 m servings 258
Original recipe yields 32 servings


{{model.addEditText}} Print
  1. 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.
  2. 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

Per Serving: 258 calories; 0 69.9 0.3 0 6 Full nutrition

Explore more


Read all reviews 5
Most helpful
Most positive
Least positive

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...

This was very good, and very reminiscent of the "shrub" drinks of "olden times".

Well done Exactly we eat Secanjabin with lettuce leaves

I replaced the Mint with 2 cups of Rose petals, and simmered them in the pot for 20 minutes, then strained them out.

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 sekan...