Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, sweet/sour mint syrup (sekanjabin). One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Taste and adjust the level of sweetness or sourness of the syrup. In the last minute or two add a few fresh mint leaves to the syrup. The syrup is then mixed with ice water, shredded cucumber, and lime. "Turmeric & Saffron: Sekanjabin: A Sweet and Sour Ancient Persian Syrup and Drink". 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.
Sweet/sour mint syrup (Sekanjabin) is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Sweet/sour mint syrup (Sekanjabin) is something which I have loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook sweet/sour mint syrup (sekanjabin) using 4 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Sweet/sour mint syrup (Sekanjabin):
- Take 1/2 cups white vinegar
- Make ready 2 cups white sugar or honey
- Prepare 2 cups water
- Make ready Handful fresh mint leaves
Sekanjabin is one of the oldest Iranian drinks. It is made of honey or sugar and vinegar. Sekanjabin is usually served in summer. Stir honey and water together in a pot; bring to a boil and stir constantly until honey dissolves.
Instructions to make Sweet/sour mint syrup (Sekanjabin):
- In a pot combine sugar or honey with water, bring it to a boil and add vinegar. Simmer until it thickens.
- And add vinegar. Simmer until it thickens.
- 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.
- Now syrup is ready. remove mint leaves and refrigerate it for few months.. Serve it with lettuce leaves and enjoy it.
Sekanjabin is usually served in summer. Stir honey and water together in a pot; bring to a boil and stir constantly until honey dissolves. Alternative for the syrup, undiluted: serve syrup as an appetizer with fresh, crisp lettuce leaves for dipping. Reduce heat to medium, stirring once. Add vinegar and mint, and return to a boil over high heat.
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