Persian mint vinegar syrup (Sekanjabin) is one of the old syrups that has been around for hundreds of years because of its unique taste and benefits. I still remember the taste of lettuce and Sekanjabin my grandmother used to make. The syrup is made with a combination of sweet and sour flavors, such as sugar, vinegar, and mint. This syrup, when combined with cold water and a few ice cubes, is an ideal drink for hot summer days.
About This Recipe
Sekanjabin, also known as honey vinegar, is a combination of vinegar and honey. But over the years, the recipe has changed and become better and better and better. But the base of all these recipes is honey and vinegar or sugar and vinegar. My grandmother and mother used to make Sekanjabin syrup with sugar, and I use the same method.
Why You Will Love This Recipe
- Uses pantry ingredients: Homemade mint syrup is one of the simplest ways to preserve the taste of summer for the rest of the year. This recipe is incredibly easy to make and you can find all the ingredients already in your kitchen.
- Fridge-friendly: This syrup is usually prepared in spring and summer, but the good news is that you can store it for months in a jar in the fridge.
- Perfect for summer: Using mint and vinegar syrup you can make amazingly sweet and refreshing drinks for sunny summer days!
What You Need to Make Mint Vinegar Syrup
- Sugar
- White vinegar
- Fresh mint leaves
Instructions
- First, pour the sugar and water together in a saucepan and let the sugar grains soften for half to an hour. Put the saucepan on the heat and allow it to slowly warm-up.
- Clean fresh mint leaves under gently running cold water.
- Put mints in the warm and simmering syrup.
- Continue heating until the syrup thickens. To make sure our syrup has the right thickness to add vinegar, just take a spoonful of the syrup and pour a drop of it into a glass of cold water. If it settles, it means that it has a suitable thickness, but if it dissolves in water, it means that it still needs to be heated.
- When the syrup reaches the right thickness, add the vinegar and let it boil a little with sugar and water. Then take the mint leaves out of the water and pass the syrup through a strainer.
- Pour the syrup into a clean glass container without moisture and put it in the refrigerator.
The Best Way To Serve Persian Mint Vinegar Syrup
Sekanjabin can be served in several ways. To serve Sekanjabin as a drink (mixed with water), one-third of the glass should be filled with Sekanjabin and the rest with water. Sekanjabin can also be served thick with lettuce. In the warm season, it is better to drink Sekanjabin with cold water. If you are planning to make this drink for gatherings, it is recommended that you try it with cucumber. To do this, after mixing the Sekanjabin with water, you can also grate a cucumber on it. In the cold season, it is better to use lukewarm to slightly warm water to make mint syrup drinks.
Why Does Mint Vinegar Syrup Crystallized?
Another problem that people encounter when making different types of syrups is that the syrups crystallized after putting them in the refrigerator. Although the likelihood of crystallizing in mint vinegar syrup is very low due to the presence of vinegar, the reason for this is that you have either made the syrup with high heat or it is very thick. To avoid this, just add a little boiling water to it and add a few drops of lemon juice to it, and let the sugar dissolve on a gentle heat.
Did you like the Persian mint vinegar syrup recipe? Leave your comment below and If you make this recipe, be sure to tag your photos #yummynotes 
Ingredients
- 1kg sugar
- 2 cup water
- 1/2 cup white vinegar
- 100gr fresh mint
Instructions
Step 1
First, pour the sugar and water together in a saucepan and let the sugar grains soften for half to an hour. Put the saucepan on the heat and allow it to slowly warm-up.
Step 2
Clean fresh mint leaves under gently running cold water.
Step 3
Put mints in the warm and simmering syrup.
Step 4
Continue heating until the syrup thickens. To make sure our syrup has the right thickness to add vinegar, just take a spoonful of the syrup and pour a drop of it into a glass of cold water. If it settles, it means that it has a suitable thickness, but if it dissolves in water, it means that it still needs to be heated.
Step 5
When the syrup reaches the right thickness, add the vinegar and let it boil a little with sugar and water. Then take the mint leaves out of the water and pass the syrup through a strainer.
Step 6
Pour the syrup into a clean glass container without moisture and put it in the refrigerator.
