Ingredients

  • 2 ozsekanjabin syrup(mint vinegar syrup)
  • 6 ozcold water
  • 1 cupfresh mint(torn)
  • 1 smallcucumber(sliced)

🔧 Tools

mixing glassbar spoonstrainer

Instructions

  1. Prepare sekanjabin syrup by simmering sugar and vinegar with mint.
  2. Add syrup to a glass with cold water.
  3. Add torn mint leaves and cucumber slices.
  4. Stir gently and fill with ice.
  5. Let flavors meld for a few minutes before serving.

📜 History

Sekanjabin is an ancient Persian drink dating back over two thousand years, with mentions in medieval Arabic medical texts. The name combines "sirka" (vinegar) and "angabin" (honey), reflecting its two main ingredients. This sweet-and-sour syrup was traditionally used medicinally to aid digestion and cool the body. In modern Iran, sekanjabin is served as a refreshing summer drink, often with grated cucumber, connecting contemporary Iranians to their ancient culinary heritage.

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