Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, sweet/sour mint syrup (sekanjabin). One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Sweet and tart, sekanjabin is an Iranian syrup with a rich history; it was mentioned as far back as the tenth century in Al-Fihrist, a catalog of books in Arabic. Similar to an oxymel, sekanjabin may have originated as a simple preparation of vinegar (serke) and honey (angobin). For our friends M&M, and for our few and far between moments of quietude, today's drink post for the Persian sharbat-e sekanjabin (a sweet and sour mint and cucumber drink) is apropos. Today's post isn't a recent concoction.
Sweet/sour mint syrup (Sekanjabin) is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Sweet/sour mint syrup (Sekanjabin) is something that I have loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can cook sweet/sour mint syrup (sekanjabin) using 4 ingredients and 14 steps. Here is how you can achieve that.
The ingredients needed to make Sweet/sour mint syrup (Sekanjabin):
- Make ready 1/2 cups white vinegar
- Prepare 2 cups white sugar or honey
- Take 2 cups water
- Prepare Handful fresh mint leaves
Sweet/sour mint syrup (Sekanjabin) During the Summer time in Iran to avoid of heat of summer, housewives make and bottle different types of syrups (Sharbat)by cooking fruits or flowers and herbs in dissolved sugar/honey water. Then, we store them and when we are gathering in family members , friends and guests group, we serve it. In a small saucepan over medium heat, combine ½ cup vinegar, the honey and salt. Off heat, add the mint, pushing it into the syrup.
Instructions to make Sweet/sour mint syrup (Sekanjabin):
- In a pot combine sugar or honey with water, bring it to a boil and add vinegar. Simmer until it thickens.
- And add vinegar. Simmer until it thickens.
- In the last minute add chopped fresh mint leaves to the syrup and remove from the heat. cover the syrup with a lid and let to cool.
- Now syrup is ready. remove mint leaves and refrigerate it for few months.. Serve it with lettuce leaves and enjoy it.
In a small saucepan over medium heat, combine ½ cup vinegar, the honey and salt. Off heat, add the mint, pushing it into the syrup. Let cool to room temperature, then strain into a bowl, pressing the solids. Sekanjabin means "vinegar and honey" in Persian language and that's how it was made when honey was the only available sweetener. The vinegar and honey syrup was used medicinally in ancient times.
So that is going to wrap it up for this special food sweet/sour mint syrup (sekanjabin) recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
