Best Sharbat E Sekanjabin Mint And Cucumber Cooler 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.
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
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.
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