Best Sekanjabin Iranian Mint Vinegar Syrup Recipes
SEKANJABIN | PERSIAN MINT VINEGAR AND HONEY
The name of this divine syrup is "Sekanjabin" as you noticed. The term is made of two separate nouns "Serke" that stands for vinegar and "Angabin" having the meaning of honey. Later as the time went by the name has been turned into "Sekanjabin" due to the simplicity of pronunciation.Sekanjabin is a Persian mint vinegar syrup that will answer your needs and vanishes your thirst away in hot summer days and Iftar in Ramadan. This drink is very healthy and it has different preparation methods that we brought them below. One is made by honey and the other uses sugar in it. The former is definitely healthier but the latter is suitable for people who do not prefer to have less cooling temperament of the drink.
Provided by PersianGood Team
Categories Appetizer Dessert Drinks Side Dish
Number Of Ingredients 4
Steps:
- For making this sweet sour drink, you need to pick a suitable pot, better to be a cupper pot. Pour the water and honey in the pot and bring it to a boil. Reduce the heat then and let it reach to its half size (half of the content needs to vaporize).
- Remember to stir the content repeatedly whilst heating and also remove the foam created on the surface time to time.
- You can add a bundle of fresh mint if you like and let its flavor dissolve in it gradually and let it boil for a while with the honey and water mixture. You can tie the bundle in order to prevent the dissolving of the mint particles in the liquid and for the easier remove of the bundle.
- Then add the vinegar to the content and let it boil unless the mixture meets its half size again.
- Let the syrup cools and pour it in a jar and refrigerate the drink.
PERSIAN MINT VINEGAR SYRUP RECIPE
Persian mint vinegar syrup (Sekanjabin) is one of the old Iranian drinks that has been considered by various people since ancient times...
Provided by Samira
Categories Drinks
Time 1h
Number Of Ingredients 4
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.
Nutrition Facts : Calories 200, Fat 20 grams
STRAWBERRY, GINGER AND MINT SEKANJABIN
This syrup is based on an ancient Persian recipe, and it keeps virtually indefinitely without any special care. Excellent for camping, and truly refreshing on a hot, hot day! And there's no waste, you use every part of every ingredient in this stuff. After straining, remove the lemon peels and ginger and toss in a bag of sugar for a candied treat!
Provided by The Magpie
Categories World Cuisine Recipes Asian
Time 8h55m
Yield 30
Number Of Ingredients 7
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.
Nutrition Facts : Calories 113.5 calories, Carbohydrate 29.1 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, SaturatedFat 0 g, Sodium 2.8 mg, Sugar 28.4 g
GINGER SEKANJABIN
Sekanjabin (sometimes spelled sekanjubin or sekanjamin, among others) is a refreshing Persian drink, sometimes even prepared for medicinal purposes. Earliest references to this concoction date from the 10th century AD. The syrup keeps almost indefinitely without refrigeration, and the drink is particularly tasty with fruits. Enjoy!
Provided by The Magpie
Categories World Cuisine Recipes Asian
Time 2h15m
Yield 20
Number Of Ingredients 4
Steps:
- Boil the sugar and water together in a large saucepan over high heat for 2 to 3 minutes. Remove the pan from the heat, and stir in the vinegar and minced ginger.
- Allow mixture to cool to room temperature, then strain out the minced ginger with a fine sieve. Store at room temperature in a sterile container.
- To use, stir 1 part syrup into 4 to 5 parts water; serve cold with ice if desired.
Nutrition Facts : Calories 160 calories, Carbohydrate 41.2 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 1.2 mg, Sugar 40 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love