Sharbat E Sekanjabin Mint And Cucumber Cooler Recipes

SHARBAT-E SEKANJABIN (MINT AND CUCUMBER COOLER)

Steps:

• 1. TO MAKE THE SUGAR SYRUP Add water and sugar to a medium saucepan over medium heat, and stir until thickened and just about ready to boil.
• 2. Add the vinegar, and continue to stir until the sugar is fully dissolved and the syrup starts to boil again.
• 3. Reduce heat to low. Add the mint and let mixture simmer for 10 minutes or until it thickens to a syrup and feels sticky. Let cool completely.
• 4. FOR EACH MINT-CUCUMBER COOLER: Place 2 Tablespoons of the minty sugar syrup into a tall glass. Add 1/2 cup cold water and 1/4 cup ice cubes to the glass. Stir in 3 Tbsp grated cucumber until well blended. Garnish with a slice of lime and a sprig of fresh mint. Serve immediately, chilled.

PERSIAN MINT & CUCUMBER COOLER (SEKANJABIN)

Steps:

• In a small pot over medium-high heat whisk together the sugar and wateruntil dissolved.
• Let syrup boil together for 10 minutes, then add the white wine vinegar
• Reduce heat to medium and cook until syrup thickens, about 20-30 minutes.
• Remove from heat and stir in the 1 cup mint. Remove mint when syrup has cooled.
• For a drink, mix a pitcher with syrup (measuring about 1 1/2 cups) with.
• the 6 cups cold water and grated cucumber.
• This will yield a sweeter drink. Add more water to dilute to your taste preference.
• The drink is best served ice cold. Serve the syrup with crispy lettuce leaves like Romaine hearts or iceberg.

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.