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READY IN ABOUT 9 hrs

Strawberry, Ginger and Mint Sekanjabin

Read Reviews (7)

"This syrup is based on an ancient Persian recipe, and it keeps virtually indefinitely without any special care. Excellent for camping, and truly refreshing on a hot, hot day! And there's no waste, you use every part of every ingredient in this stuff. After straining, remove the lemon peels and ginger and toss in a bag of sugar for a candied treat!" — The Magpie

Ingredients Edit and Save

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Sugar and Sweeteners

Original recipe makes 6 cups of syrup Change Servings

4 cups white sugar
2 cups water
12 ounces fresh or frozen strawberries, chopped
1 cup chopped fresh mint

1/2 cup sliced fresh ginger
2 lemons, peeled and juiced
1 cup white balsamic vinegar (not distilled vinegar)

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Directions

Bring the sugar and water to a boil over high heat. Boil until the sugar has dissolved, then stir in the strawberries, mint, ginger, lemon peels, and lemon juice. Return to a boil, then reduce heat to medium and simmer for 20 minutes. Remove from heat, and stir in the white balsamic vinegar.
Allow the syrup to stand overnight at room temperature, then strain out the fruits with a fine sieve. Store at room temperature in a sterile container.
To use, stir 1 part syrup into 4 to 6 parts water; serve cold with ice if desired.

Kitchen-Friendly View

PREP 25 mins
COOK 30 mins
READY IN 8 hrs 55 mins

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Reviews More Reviews

Apr 26, 2012

So amazing! I had never heard of Sekanjabin before, but I googled it and now I know...But anyway I was afraid to use the white balsamic vinegar, but it is SO GOOD! my 2 year old daughter loves it! It is perfect prepared as written. The strawberry taste is great. The store had Pear infused white balsamic as well as Raspberry infused for the same price and I think that may taste good as well. Thanks!

—Cassie

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Aug 27, 2008

Very flavourful. I made it with the same quantities, but my kids found the ginger nad lenmon flavour too strong, so I made the same thing (but a lesser quantity) omitting the lemon and ginger, let it rest overnight with the balsamic vinegar, and added this to the first sekanjabin. The result is a fuller strawberry flavour, with the wonderful after-taste of lemony-ginger. HMM! Thank you for sharing.

—aimee

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8 Ratings

Mar 30, 2008

This is wonderful. I was suprised by the vinegar but it prompted me to learn more about Sekanjabin. Thanks for a great recipe and cultural lesson.

—momof3boys

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Jun 03, 2007

OK, I'm biased because I wrote this one, but I have to admit it's by far my summer favorite -- and my guests, too :)

—The Magpie

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Jun 17, 2011

Great recipe and drink for the summer. I had grown mint in my aero garden, so I tried this recipe. Thanks.

—MADRAY7

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Feb 12, 2012

I am gonna fiddle with this a bit more. It is a really good recipe. It reminds me of a mint julep. I am in need a of a version. Since a mint julep is basically bourbon well that's not all that easy. I am going to delete the strawberries and use lime instead of lemons, and use 1/4 cup regular balsamic and the rest white, but as is the color is almost spot on. It tastes so good. This is so refreshing.

—Burny

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Jun 25, 2012

This was delicious! a perfect natural juice concentrate!

—chrissiek

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