Happy Sizdah Bedar! Sizdah Bedar, the 13th day of the Persian New Year, wouldn’t be the same without a glass of chilled Sekanjabin Cucumber Drink – Persian Mint Lemonade with Grated Cucumber. It’s more than just a drink—it’s a taste of tradition, family, and the joy of celebrating together. Sekanjabin Cucumber Drink is the perfect way to cool down and refresh on a warm day. This Persian lemonade is made with mint syrup, water, a splash of lemon juice, and grated cucumber. What makes Persian mint syrup so special is the combination of white vinegar and nana mint. In Persian, nana means mint. The vinegar adds a unique sweet and sour touch that we Persians absolutely love.
SEKANJABIN CUCUMBER DRINK PERSIAN MINT LEMONADE WITH GRATED CUCUMBER
This drink is not only delicious but also incredibly easy to make. Traditionally, we prepared it with honey, vinegar, and herbs. Even today, some still drink it as a natural remedy, known as Oxymel, to boost energy and fight exhaustion. Made with honey, it becomes a true power drink, especially for athletes after a workout. My grandmother loved experimenting with the recipe. Sometimes she used apple cider vinegar, and other times she swapped it for lemon or lime juice. She even replaced the mint with lemon balm for a different twist. I personally love using fresh nana mint from my garden—it has such an intense, refreshing flavor.
SEKANJABIN OR SEKANJEBIN
“Sekanjebin” سکنجبین is the correct pronunciation of the word. The difference in spelling often occurs when words are transliterated from one language to another. While some may write it as “Sekanjabin,” the pronunciation of “Sekanjebin” reflects the true Persian roots of the term. This is the authentic way to refer to the traditional Persian syrup.
I used the word “Sekanjabin” in this blogpost because it is the more common spelling found across the internet, making it easier for people to find. However, in my German blog, I use “Sekanjebin” to stay true to the correct pronunciation and its Persian origins.
SEKANJABIN AND ITS MANY USES
Sekanjabin Cucumber Drink – Persian Mint Lemonade with Grated Cucumber is a versatile Persian syrup that can be enjoyed in different ways. The most popular way is as a refreshing summer drink. No matter how you use it, Sekanjabin is a wonderful blend of sweetness, freshness, and tanginess, making it a favorite in Persian cuisine.
SHARBAT-E SEKANJABIN – A REFRESHING PERSIAN SUMMER DRINK
Sekanjabin Sharbat cools you down on hot days. In Tehran, summer temperatures rise above 40°C, so we enjoy refreshing drinks made from fruits, flowers, seeds or herbs, we call Sharbat. Sekanjebin, with its mix of mint, vinegar, and sweetness, keeps you hydrated and refreshed. To make this drink, you mix Sekanjabin syrup with ice-cold water, then add grated cucumber and a slice of lemon on top. The fresh flavors cool your body and wake up your senses.
On warm summer afternoons, my grandmother prepared this drink with so much care. She grabbed a large clay jug, filled it with cold water, and stirred in her homemade Sekanjebin syrup. Then, she grated fresh cucumbers from her garden and sprinkled them into the drink. Finally, she added lemon slices and fresh mint leaves for extra flavor.
We sat together in the shade of the pomegranate tree in her courtyard, sipping the cool, sweet, and tangy drink. She told childhood stories while the scent of mint filled the air. She always said that Sekanjebin did more than just quench thirst—it brought people together, created memories, and made life’s simple moments special. Even today, when I pour myself a glass of Sekanjabin Sharbat, I step back into my grandmother’s courtyard, surrounded by the taste of summer and the warmth of family.
SEKANJABIN AS A DIP
I especially love Sekanjabin as a dip for crispy romaine lettuce. For this, I use firm lettuce leaves, dip them into the thick, sticky syrup, and bring this sweet yet refreshing treat to my mouth. My fingers get sticky, and then I happily lick them clean. Mmmmm, it’s simply delicious.
When my grandmother made this treat in the summer, the whole house filled with the scent of fresh mint. We could hardly contain our excitement, eagerly waiting for the Sekanjebin to be ready. At that time, our home was always full of children—my aunt lived with us for years while raising her eight kids. My siblings and I were never alone; we always had plenty of playmates.
As soon as the sweet, tangy aroma spread through the house, my cousins, siblings, and I came running. We gathered in the kitchen, giggling and chatting, our eyes fixed on my grandmother as she carefully prepared everything. She placed a large bowl of crisp romaine lettuce in the center of the room, next to a smaller bowl of thick, golden Sekanjebin. We sat in a circle on the floor, nudging each other with excitement, our hands reaching out all at once.
Laughter filled the air as we dipped the crunchy lettuce into the sticky syrup, our fingers getting delightfully messy. We licked the sweetness off our hands, savoring every bite, completely lost in the simple joy of the moment. My grandmother watched us with a warm smile, knowing that she wasn’t just feeding us—she was creating memories that would stay with us forever.
SEKANJABIN AS A SALAD DRESSING
I also love using Sekanjebin as a salad dressing. It adds a unique sweet and tangy flavor that perfectly complements fresh greens. To make the dressing, I mix 2 tablespoons of olive oil, 3 tablespoons of Sekanjebin, and a few stems of freshly chopped mint. The mint gives it an extra burst of freshness, making it ideal for cucumber, leafy greens, or even a simple tomato salad.
Sometimes, I add a little lemon juice or balsamic vinegar for an extra zing, but the Sekanjebin’s natural sweetness and tangy vinegar balance everything perfectly. The dressing works wonderfully with a variety of salads, from fresh cucumber salads to more hearty ones with feta or grilled chicken. It’s not only easy to make but also a great way to bring a little bit of Persian flavor to everyday meals.
INGREDIENTS FOR SEKANDJABIN
500 ml water
750 g sugar
100 ml white wine vinegar
1 bunch fresh mint
PREPARATION OF SEKANDJABIN
Bring the water to a boil and add the sugar, then reduce the heat and let it simmer without stirring.
Let the mixture simmer for about 15-20 minutes until it thickens into a syrup.
Add the bunch of fresh mint and continue simmering for another 15 minutes.
Add the white wine vinegar and stir a few times.
Remove the pot from the heat and let the syrup cool with the mint in it.
Once the syrup has cooled, remove the mint and strain the syrup into a bottle.
Your homemade Sekanjabin syrup is ready, store it in the fridge and enjoy it in refreshing drinks or as a dip.
INGREDIENTS FOR SHARBAT-E SEKANJEBIN
one small cucumber deseeded
ice cubes
a few drops of lemon juice, freshly squeezed
1 slice of lemon
PREPARATION OF SHARBAT-E SEKANJEBIN
Add some Sekanjebin syrup to a glass adjusting to taste fill the glass with water and ice cubes.
Cut the cucumber in half remove the seeds with a spoon and grate it.
Add some grated cucumber to the drink and stir well.
Squeeze in a few drops of lemon juice and garnish with a lemon slice and fresh mint.
BEFARMAYID!
Susan
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Sekanjabin Cucumber Drink – Persian Mint Lemonade with Grated Cucumber
Ingredients
INGREDIENTS FOR SEKANDJABIN
- 500 ml water
- 750 g sugar
- 100 ml white wine vinegar
- 1 bunch fresh mint
INGREDIENTS FOR SHARBAT-E SEKANJEBIN
- 1 small cucumber deseeded
- ice cubes
- a few drops of lemon juice freshly squeezed
- 1 slice lemon
Instructions
PREPARATION OF SEKANDJABIN
-
Bring the water to a boil and add the sugar, then reduce the heat and let it simmer without stirring.
-
Let the mixture simmer for about 15-20 minutes until it thickens into a syrup.
-
Add the bunch of fresh mint and continue simmering for another 15 minutes.
-
Add the white wine vinegar and stir a few times.
-
Remove the pot from the heat and let the syrup cool with the mint in it.
-
Once the syrup has cooled, remove the mint and strain the syrup into a bottle.
-
Your homemade Sekanjabin syrup is ready, store it in the fridge and enjoy it in refreshing drinks or as a dip.
PREPARATION OF SHARBAT-E SEKANJEBIN
-
Add some Sekanjebin syrup to a glass adjusting to taste fill the glass with water and ice cubes.
-
Cut the cucumber in half remove the seeds with a spoon and grate it.
-
Add some grated cucumber to the drink and stir well.
-
Squeeze in a few drops of lemon juice and garnish with a lemon slice and fresh mint.
Save the recipe for later on Pinterest!
Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.
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