Sekanjabin with Cucumber (Sekanjabin ba Khiyar)
A refreshing Iranian mint-and-vinegar syrup drink (sharbat sekanjabin). A sweet-and-sour honey syrup is scented with mint (and, in the Bulgarian variant, rose), then diluted with ice water and served with shredded cucumber and lime. Can also be served as a syrup over lettuce, or turned into a cocktail with mint liqueur.
⏱️ Prep: 10 min🍳 Cook: 40 min
Nutritionper 100 ml›
45
Calories
0g
Protein
11g
Carbs
0g
Fat
Ingredients
| 1 1/3 cups (450 g) | honey (or sugar) |
| 1 cup (240 ml) | water |
| 2/3 cup (160 ml) | white vinegar (or apple cider vinegar) |
| a small bunch | fresh mint |
| a few | rose petals (optional, Bulgarian variant) |
| 2-3 tbsp | lemon juice |
| 2 | small cucumbers, peeled and shredded |
| to taste | lime rind |
| to serve | ice water, to serve |
Instructions
- Combine the honey (or sugar) and water in a pot over medium heat. Stir until fully dissolved — the goal is a sugar syrup, not caramel.
- Reduce the heat and let it gently boil for 10-15 minutes. Add the mint (and roses, if using) while it simmers.
- Add the vinegar and simmer until it thickens into a good syrup, about 15-30 minutes. Adjust the sweetness and sourness to taste. To prevent crystallization, periodically brush the rim of the pot at the water line with a little lemon juice.
- Add a few fresh mint leaves at the very end if you like. Strain out the mint (and roses) and let the syrup cool. Refrigerate — it keeps for several days.
- Non-alcoholic: dilute the syrup with ice-cold water, season with fresh mint and a slice of lime (as for a mojito), and serve topped with shredded cucumber.
- Alcoholic: stir mint liqueur into the sugar syrup until it turns green, pour into a cocktail glass, add plenty of ice, then chilled water with fresh mint. Serve with shredded cucumber on top and a slice of lime on the rim.
- You can also serve the plain syrup (undiluted) with lettuce.