Sekanjabin is an ancient Persian syrup that is not well known in the US, but it definitely should be! When made into a drink, it is like lemonade – sweet, sour, and refreshing. But instead of lemon juice, it uses vinegar for the tartness. The word sekanjabin comes from Persian words that literally translate to honeyed vinegar.
- 2 cups sugar or 1 ½ cups honey
- 2 cups water
- ½ cup white wine vinegar or apple cider vinegar
- Flavoring – a handful of fresh mint or 1 cup of crushed fruit
- Gather your ingredients.
- Combine sugar and water in a saucepan.
- Bring to a boil, stirring until sugar dissolves.
- Add vinegar and flavorings (mint, crushed fruit, ginger, etc.) and return to a boil.
- Reduce heat and simmer until the mixture thickens just a bit, 20-30 minutes.
- Let cool in the pan.
- Strain out mint/fruit and store the syrup in an airtight container at room temperature or in the fridge.
- Mix 2 to 4 tablespoons of the syrup into 1 cup of water or club soda. Serve over ice.
- If you like, you can even add a little rose water or thinly sliced cucumber into the glass to add a little something extra. This drink is called sharbat-e sekanjabin.
As a dip:
- Another traditional way to use the syrup is to dip crunchy lettuce like romaine leaves into it. When I do this, I like to refrigerate the syrup so that it’s nice and cold before dipping.