Ginger Sekanjabin

SUBMITTED BY: The Magpie

"Sekanjabin (sometimes spelled sekanjubin or sekanjamin, among others) is a refreshing Persian drink, sometimes even prepared for medicinal purposes. Earliest references to this concoction date from the 10th century AD. The syrup keeps almost indefinitely without refrigeration, and the drink is particularly tasty with fruits. Enjoy!"

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PREP TIME	10 Min
COOK TIME	5 Min
READY IN	2 Hrs 15 Min
Original recipe yield 4 cups of syrup

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

4 cups white sugar
2 1/2 cups water
1 cup red or white wine vinegar
1/2 cup minced fresh ginger

DIRECTIONS

Boil the sugar and water together in a large saucepan over high heat for 2 to 3 minutes. Remove the pan from the heat, and stir in the vinegar and minced ginger.
Allow mixture to cool to room temperature, then strain out the minced ginger with a fine sieve. Store at room temperature in a sterile container.
To use, stir 1 part syrup into 4 to 5 parts water; serve cold with ice if desired.

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Recipe Submitter:

The Magpie

	Cooking Level: Expert Home Town: Birmingham, Michigan, USA Living In: Callaway, Virginia, USA
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