Sekanjabin (Iranian Mint Vinegar Syrup) Recipe - Allrecipes.com
  • READY IN hrs

Sekanjabin (Iranian Mint Vinegar Syrup)

Recipe by  

"A traditional Iranian beverage, wonderfully refreshing on a hot summer day. Great for outdoor events since you can make it weeks ahead of time and dilute at time of serving. Mix 4 to 5 tablespoons of this syrup with ice water and garnish with mint to serve."

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Original recipe makes 32 servings Change Servings
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  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    2 hrs 30 mins

Directions

  1. Stir honey and water together in a pot; bring to a boil and stir constantly until honey dissolves. Add vinegar, reduce heat to low, and simmer until syrup flavors combine, about 20 minutes. Remove from heat.
  2. Submerge mint in hot syrup and cool to room temperature. Remove and discard mint. Chill in the refrigerator.
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Footnotes

  • Cook's Note:
  • Keep in a sealed container; a cleaned 2 liter soda bottle works great. Chill several hours prior to serving.
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Reviews More Reviews

May 21, 2014

This "Sekanjabin" recipe is for a syrup which can be used to make a drink (sharbat-e sekanjabin). Do not serve the syrup as a drink straight! Notice that the instructions to make it into a drink by diluting it with water are in the recipe description. Iranians like to dip lettuce leaves in the undiluted syrup as well for a refreshing summer snack. Thank you Desert Damsel for sharing your recipe. REVIEW UPDATE: Allrecipes has changed the title on the recipe to reflect the fact that it is a syrup (and not a drink) since the time I did this review.

 

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Nutrition

  • Calories
  • 258 kcal
  • 13%
  • Carbohydrates
  • 69.9 g
  • 23%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0 g
  • < 1%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 0.3 g
  • < 1%
  • Sodium
  • 6 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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