Sweet/sour mint syrup (Sekanjabin)

How to Making Recipes Sweet/sour mint syrup (Sekanjabin) using 4 ingredients and 14 steps

Sweet/sour mint syrup (Sekanjabin) - In a pot combine sugar or honey with water, bring it to a boil and add vinegar. This syrup is the basis for a wonderful, refreshing drink in the hot summer. Pour syrup into clean bottle, cork tightly and use as needed. The tradition Iranian mint-vinegar drink, Sekanjabin, made with honey and mint, is wonderfully refreshing on a hot summer day. This "Sekanjabin" recipe is for a syrup which can be used to make a drink (sharbat-e sekanjabin). - You probably have a passion for cooking and you spend lots of time in your kitchen, then most likely you will have a considerable amount of recipes available. Some cooks have an orderly organization system and some don't. If you end up often shuffling through mounds of recipes and never finding what you're looking for, then you have to do some organizing.

How to make mint syrup or sharbat e sekanjebin at home in easy steps.

Sweet and tart, sekanjabin is an Iranian syrup with a rich history; it was How to Enjoy Sekanjabin.

You can cook Sweet/sour mint syrup (Sekanjabin) using 4 ingredients and 14 steps. Here is how you cook that.

Ingredients make Sweet/sour mint syrup (Sekanjabin)

1. You need 1/2 cups white vinegar.
2. Prepare 2 cups white sugar or honey.
3. Prepare 2 cups water.
4. It's Handful fresh mint leaves.

Sweet/sour mint syrup (Sekanjabin) instructions

1. In a pot combine sugar or honey with water, bring it to a boil and add vinegar. Simmer until it thickens..
2. And add vinegar. Simmer until it thickens..
3. In the last minute add chopped fresh mint leaves to the syrup and remove from the heat. cover the syrup with a lid and let to cool..
4. Now syrup is ready. remove mint leaves and refrigerate it for few months.. Serve it with lettuce leaves and enjoy it..
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Sweet/sour mint syrup (Sekanjabin) - Sekanjabin is a Persian sweet and sour mint syrup that can be a dip for crisp lettuce or can be mixed with water and cucumbers to make a refreshing drink. Labor Day weekend, in the U. S., marks the end of summer. Of course, the fall equinox doesn't hit until mid-September and the weather here in San. Our Sekanjabin recipe, a sweet-and-sour mint dressing from Iran, is made with unfiltered cider vinegars Off heat, add the mint, pushing it into the syrup. Let cool to room temperature, then strain into a bowl, pressing the solids. Get Ready to Cook. sharbat-e sekanjabin recipe (persian sweet and sour mint and cucumber drink). Thank you and good luck