I had my first sip of an ice-cold sekanjabin just over 30 years ago, and I remember my immediate, four-word reaction, “This kicks thirst’s butt!”
A dear friend, Maryam carefully taught me how make sekanjabin years ago. I’ve included the recipe below, but I should warn you: internet research will uncover many variations of this ancient drink, including some that contain cucumber.
There are a few Youtube videos as well, see this one.
Even if you’re only partially inclined, give it a try the next time thirst messes with you!
(Recipes vary. Adjust.)
Sugar: 3 – 4 parts
Water: 2 parts
Apple Cider Vinegar: 1 part
Mint: 1 bunch
Dissolve sugar in water; when it comes to a boil add vinegar. Simmer for 1/2 hour. Add the mint, stir, remove from heat, and let cool over night before removing the mint and bottling (add a sprig of fresh mint in the bottle of syrup).
Dilute the resulting syrup to taste with ice water (5 to 10 parts water to 1 part syrup). Add a sprig of mint. Sekanjabin stores without refrigeration.
Making Sekanjabin, Persian Mint Syrup: This is number 3 of my “plus four” picks.
Hi Joyce – Got it: No. 3 of “plus four” picks. Thanks so much. Paul