Sharbat Sekanjabin (Persian Vinegar Syrup Drink)

5 from 3 votes

Sharbat Sekanjabin (Persian Vinegar Syrup Drink)

Make your favorite version of sekanjabin – a wonderfully tangy sweet and sour syrup that makes my favorite refreshing and cold summer drink.

Prep Time5

Cook Time5

Resting Time30

Total Time40

Course: Drinks

Cuisine: Persian

Diet: Gluten Free, Kosher, Vegan, Vegetarian

Servings:

Calories: 40kcal

Author: Candice Walker

Ingredients

Mint

1 cup water
1 ½ cups sugar granulated, turbinado, or honey
½ cup vinegar champagne or apple cider
15 sprigs fresh mint

Ginger

1 cup water
1 ½ cups sugar granulated, turbinado, or honey
½ cup vinegar champagne or apple cider
½ cup ginger thinly sliced, peeling optional

Jalapeño

1 cup water
1 ½ cups sugar
½ cup vinegar
2 jalapeños thinly sliced

Strawberry Mint or Basil

¾ cup water
1 ½ cups sugar
1 cup strawberries stemmed and halved
½ cup vinegar
15 sprigs mint or basil

Ginger or Jalapeño Mint

1 cup water
1 ½ cups sugar
½ cup vinegar
½ cup ginger or 1 jalapeño thinly sliced
15 sprigs fresh mint

Rose or Orange Blossom Mint

¾ cup water
1 ½ cups sugar
¼ cup rose water or orange blossom water
½ cup vinegar
15 sprigs fresh mint

Instructions

Sekanjabin Syrup

Add the sugar and water to a saucepan.
Mint: Turn the heat to medium and stir until dissolved. Bring to a boil, then reduce to a simmer. Simmer for 2 minutes. Add 1/2 cup of vinegar. Simmer for 1 more minute. Remove from heat. Add the mint. Steep at room temperature for a minimum of 30 minutes, but preferably overnight. Strain out the mint.
Ginger: Add the thinly sliced ginger. Turn the heat to medium and stir until dissolved. Bring to a boil, then reduce to a simmer. Simmer for 3 minutes. Add 1/2 cup of vinegar. Simmer for 1 more minute. Remove from heat. Steep at room temperature for a minimum of 30 minutes, but preferably overnight. Strain out the ginger.
Jalapeño: Add the thinly sliced jalapeño. Turn the heat to medium and stir until dissolved. Bring to a boil, then reduce to a simmer. Simmer for 2 minutes. Add 1/2 cup of vinegar. Simmer for 1 more minute. Remove from heat. Steep at room temperature for a minimum of 30 minutes, but preferably overnight. Strain out the jalapeño.
Strawberry Mint or Basil: Add the strawberries. Turn the heat to medium and stir until dissolved. Bring to a boil, then reduce to a simmer. Simmer for 2 minutes. Add 1/2 cup of vinegar. Simmer for 1 more minute. Remove from heat. Add the mint or basil. Steep at room temperature for a minimum of 30 minutes, but preferably overnight. Pick out the mint or basil and blend the mixture. Strain out the strawberry seeds with cheesecloth or a nut milk bag.
Ginger or Jalapeño Mint: Add the thinly sliced ginger or jalapeño. Turn the heat to medium and stir until dissolved. Bring to a boil, then reduce to a simmer. Simmer for 3 minutes. Add 1/2 cup of vinegar. Simmer for 1 more minute. Remove from heat. Add the mint. Steep at room temperature for a minimum of 30 minutes, but preferably overnight. Strain out the mint and ginger or jalapeño.
Rose or Orange Blossom Mint: Add the rose or orange blossom water. Turn the heat to medium and stir until dissolved. Bring to a boil, then reduce to a simmer. Simmer for 2 minutes. Add 1/2 cup of vinegar. Simmer for 1 more minute. Remove from heat. Add the mint. Steep at room temperature for a minimum of 30 minutes, but preferably overnight. Strain out the mint.

Serving Tips & Variations

Fill a glass with ice. Pour in the syrup and water or sparkling water at a ratio of 1:4 to 1:6 depending on your sweetness preference.
The serving suggestions below assume 1-1.5 cups of water or sparkling water.
Cucumber Mint: Grate 1/2 of a Persian cucumber into the glass. Garnish with a sprig of fresh mint.
Mint: Serve with a sprig of fresh mint.
Ginger: Serve with a slice or wedge of lime.
Jalapeño: Serve with a few thin slices of jalapeño.
Strawberry Mint: Serve with a sprig of fresh mint and a few sliced strawberries.
Strawberry Basil: Serve with a sprig of fresh basil and a few sliced strawberries.
Ginger Mint: Serve with a sprig of fresh mint.
Jalapeño Mint: Serve with a sprig of fresh mint and a few thin slices of jalapeño.
Rose Mint: Serve with edible roses and a sprig of fresh mint.
Watermelon Jalapeño Mint: Take 3-5 1-inch watermelon cubes and smash them using a cocktail muddler or mortar and pestle. Add the juice and watermelon chunks to the glass. Garnish with a few thin slices of jalapeño and a sprig of fresh mint.
Matcha Mint: Add 1 teaspoon of matcha powder to a bowl with 1 tablespoon of water. Whisk together to remove all the clumps, preferably with a matcha whisk. You can also sift in the matcha powder to help reduce clumping. Add to the glass and garnish with a sprig of fresh mint.
Orange Blossom Mint: Serve with edible flowers and a sprig of fresh mint.

Video

Notes

To make a batch for a large crowd, fill a pitcher with syrup and water or sparkling water at a ratio of 1:4 to 1:6 depending on your sweetness preference. Chill in the refrigerator, and add ice just before serving. You can serve the garnishes like grated cucumber, smashed or blended melon, and fresh mint on the side with plenty of extra ice cubes.

To serve as a snack, simply serve in a small bowl next to romaine lettuce leaves.

Keep the sekanjabin in a sealed container in the refrigerator. It will last for a very long time.

The 180 servings are calculated into the nutrition facts and assume you are making all 6 versions. Each version assumes a 2-tablespoon single serving and yields about 30 servings.

Nutrition