SHARBAT-E SEKANJABIN (MINT AND CUCUMBER COOLER)

Sharbat-e Sekanjabin (Mint and Cucumber Cooler) image

Provided by Vickie Parks

Time 15m

Number Of Ingredients 12

SEKANJABIN (MINTY SUGAR SYRUP) - ENOUGH FOR 4 TO 5 DRINKS
1/4 cup water
1/2 cup granulated sugar
2 Tbsp white wine vinegar
1 to 2 sprig(s) fresh mint leaves (depending on how minty you want it)
FOR EACH COOLER:
2 Tbsp sekanjabin (minty sugar syrup)
1/2 cup cold water
1/4 cup ice cubes
3 Tbsp grated cucumber
1 or 2 lime slices
1 sprig fresh mint leaves

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.