Persian Mint Vinegar Syrup Recipes

SEKANJABIN (IRANIAN MINT VINEGAR SYRUP)

Steps:

• 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.
• Submerge mint in hot syrup and cool to room temperature. Remove and discard mint. Chill in the refrigerator.

PERSIAN MINT VINEGAR SYRUP RECIPE

Steps:

• 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.

STRAWBERRY, GINGER AND MINT SEKANJABIN

Steps:

• 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.