Sekanjabin (Persian Mint Vinegar Drink)

Before you start

Sekanjabin is a traditional Persian drink: a syrup of sugar, water and vinegar simmered together and infused with fresh mint. It is served diluted with cold water over ice, often with grated cucumber stirred in, and the syrup is also used as a dip for crisp lettuce leaves. The flavor is sweet, sharp and very refreshing, similar in spirit to a shrub but with mint at its heart.

The balance between sugar and vinegar is what defines it. This version uses roughly three parts sugar to one part vinegar by weight, which gives a syrup tart enough to stay lively when diluted. Add the mint off the heat so it does not taste cooked or swampy. Grating the cucumber, rather than slicing it, spreads its fresh, green flavor through the drink.

Ingredients

• Syrup400 g (2 cups) granulated sugar
• 250 ml (1 cup) water
• 125 ml (½ cup) white wine vinegar
• 1 large bunch (about 30 g) fresh mint — with stems
• Per glass45 to 60 ml (3 to 4 tbsp) sekanjabin syrup
• 200 ml (¾ cup plus 2 tbsp) cold water
• 2 tbsp grated cucumber
• As needed ice and mint sprigs

Method

1. Combine the sugar and water in the saucepan. Heat over medium, stirring, until the sugar dissolves completely.
2. Bring to a boil, then add the vinegar. Lower the heat and simmer gently for 20 to 25 minutes, until the syrup thickens slightly and coats a spoon. It should still be pourable.
3. Take the pan off the heat. Push the mint bunch into the hot syrup, cover and let it steep until cool, about 1 hour.
4. Remove the mint, pressing it gently to release the syrup. Strain the syrup into a clean jar or bottle.
5. To serve, stir 45 to 60 ml syrup into 200 ml cold water. Add grated cucumber and ice and garnish with mint.
6. Taste and add more syrup or water to suit you. It should be sweet, sharp and fresh.

Tips for success

• Watch the pot as it simmers; vinegar fumes are strong, so keep the kitchen ventilated.
• Use a mild vinegar such as white wine or cider vinegar. Distilled white vinegar is harsher.
• Serve the undiluted syrup in a small bowl with romaine lettuce leaves for dipping, a classic Persian snack.

Substitutions

White wine vinegar

Apple cider vinegar gives a rounder, fruitier syrup with a slightly darker color.

Fresh mint

Dried mint works, about 2 tablespoons tied in cheesecloth, but tastes more herbal and less fresh.

Still water

Use chilled soda water for a fizzy version.

Variations

Lime sekanjabin

Add the zest of one lime with the mint for a citrus edge.

Sekanjabin spritz

Stir 45 ml syrup into soda water with cucumber ribbons and lots of ice.

Troubleshooting

Syrup too thick or sticky

It simmered too long. Stir in a little hot water to loosen it.

Weak mint flavor

Steep longer or use more mint. Make sure you add it off the heat.

Too vinegary

Dilute with more water when serving or add a little extra sugar to the next batch.

Storage

Refrigerate the syrup in a clean, sealed jar for up to 1 month. The sugar and vinegar help it keep, but discard it if it turns cloudy or moldy. Diluted drinks with cucumber should be served right away.