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
SEKANJABIN (IRANIAN MINT VINEGAR SYRUP)
A traditional Iranian beverage, wonderfully refreshing on a hot summer day. Great for outdoor events since you can make it weeks ahead of time and dilute at time of serving. Mix 4 to 5 tablespoons of this syrup with ice water and garnish with mint to serve.
Provided by Desert Damsel
Categories World Cuisine Recipes Asian
Time 2h30m
Yield 32
Number Of Ingredients 4
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.
Nutrition Facts : Calories 258.2 calories, Carbohydrate 69.9 g, Fiber 0.2 g, Protein 0.3 g, Sodium 6.1 mg, Sugar 69.6 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
SEKANJABIN
Steps:
- Dissolve 4 cups sugar in 2 1/2 cups of water; when it comes to a boil add 1 cup wine vinegar. Simmer 1/2 hour. Add a handful of mint, remove from fire, let cool. Dilute the resulting syrup to taste with ice water (5 to 10 parts water to 1 part syrup). The syrup stores without refrigeration.
SHARBAT-E SEKANJABIN (MINT AND CUCUMBER COOLER)
Sharbat (juice made from fresh fruit, rose petals or fresh sweet vegetables) is popular throughout India and neighboring regions. This version of Sharbat, called Mint and Cucumber Cooler, makes use of of the cooling effects of fresh mint and cool cucumbers, and it produces a refreshing cold drink to enjoy on a hot summer...
Provided by Vickie Parks
Categories Non-Alcoholic Drinks
Time 15m
Number Of Ingredients 12
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.
THYME SEKANJABIN SHERBET
This refreshing some-what medicinal sherbet is great for summer days. You can drink it before or after your meal. It is especially good for those who have problems digesting.
Provided by massiha60iha
Categories World Cuisine Recipes Asian
Time 35m
Yield 1
Number Of Ingredients 4
Steps:
- Put thyme in a bowl and top with boiling water; steep for at least 30 minutes. Strain into a glass and mix sekanjabin syrup into thyme-infused water. Add ice.
Nutrition Facts : Calories 103.2 calories, Carbohydrate 25.8 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.3 g, Sodium 15 mg
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