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Sekanjabin Cucumber Drink – Persian Mint Lemonade with Grated Cucumber

Sekanjabin Cucumber Drink – Persian Mint Lemonade with Grated Cucumber

Course Healthy Drinks, Persian Drinks, Summer Drink
Cuisine persian cuisine, persian drink, Persian Food
Keyword Sekanjabin Cucumber Drink – Persian Mint Lemonade with Grated Cucumber
Cook Time 35 minutes
Author Labsalliebe

Ingredients

INGREDIENTS FOR SEKANDJABIN

  • 500 ml water
  • 750 g sugar or honey
  • 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

  1. Bring the water to a boil and add the sugar, or honey, then reduce the heat and let it simmer without stirring.

  2. Let the mixture simmer for about 15-20 minutes until it thickens into a syrup.

  3. Add the bunch of fresh mint and continue simmering for another 15 minutes.

  4. Add the white wine vinegar and stir a few times.

  5. Remove the pot from the heat and let the syrup cool with the mint in it.

  6. Once the syrup has cooled, remove the mint and strain the syrup into a bottle.

  7. 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

  1. Add some Sekanjebin syrup to a glass adjusting to taste fill the glass with water and ice cubes.
  2. Cut the cucumber in half remove the seeds with a spoon and grate it.
  3. Add some grated cucumber to the drink and stir well.
  4. Squeeze in a few drops of lemon juice and garnish with a lemon slice and fresh mint.