Best 5 Sekanjabin Iranian Mint Vinegar Syrup Recipes
Sekanjabin is a traditional Iranian mint vinegar syrup that has been enjoyed for centuries. This refreshing beverage is made with a combination of fresh mint, vinegar, and sugar, and it is often served chilled or diluted with water. It is a popular drink during the hot summer months, and it is also used as a flavoring agent in various dishes. In this article, we will explore the history, health benefits, and culinary uses of sekanjabin, and provide two recipes for making this delicious and versatile syrup at home. The first recipe is a basic sekanjabin syrup, while the second recipe adds additional ingredients such as lime juice and rose water for a more complex flavor profile. Whether you are looking for a refreshing drink to cool down on a hot day or a unique ingredient to add to your favorite dishes, sekanjabin is a great choice.
Let's cook with our 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.
PERSIAN MINT VINEGAR SYRUP RECIPE
Persian mint vinegar syrup (Sekanjabin) is one of the old Iranian drinks that has been considered by various people since ancient times...
Provided by Samira
Categories Drinks
Time 1h
Number Of Ingredients 4
Steps:
- Step 1
- First, pour the sugar and water together in a saucepan and let the sugar grains soften for half to an hour. Put the saucepan on the heat and allow it to slowly warm-up.
- Step 2
- Clean fresh mint leaves under gently running cold water.
- Step 3
- Put mints in the warm and simmering syrup.
- Step 4
- Continue heating until the syrup thickens. To make sure our syrup has the right thickness to add vinegar, just take a spoonful of the syrup and pour a drop of it into a glass of cold water. If it settles, it means that it has a suitable thickness, but if it dissolves in water, it means that it still needs to be heated.
- Step 5
- When the syrup reaches the right thickness, add the vinegar and let it boil a little with sugar and water. Then take the mint leaves out of the water and pass the syrup through a strainer.
- Step 6
- Pour the syrup into a clean glass container without moisture and put it in the refrigerator.
Nutrition Facts : Calories 200, Fat 20 grams
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
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
A sweet-and-slightly-sour mint drink, this can be traced back to 16th century Persia. Other herbs, like thyme, lavender or rosemary may be substituted for different flavors.
Provided by DrGaellon
Categories Beverages
Time 30m
Yield 1 qt, 32 serving(s)
Number Of Ingredients 4
Steps:
- Dissolve sugar in water in a medium pot.
- When it reaches the simmer, add the vinegar and mint. Simmer slowly for 30 minutes.
- Strain into a storage bottle. Can be kept at room temperature indefinitely if sealed.
- To drink, mix 2 tablespoons of syrup with 1 cup of cold or hot water.
- Sugar-free variation: Increase water to 3 cups. Simmer water, mint and vinegar for 30 minutes. When cool, add 80-90 1-gram packets (to taste) of aspartame-based sweetner (Equal or similar brand).
Nutrition Facts : Calories 98.9, Sodium 1.7, Carbohydrate 25.2, Fiber 0.1, Sugar 24.9
Tips:
- Choose the right vinegar: The type of vinegar you use will affect the flavor of your Sekanjabin. White vinegar is the most common type used, but you can also use apple cider vinegar, rice vinegar, or even balsamic vinegar. Each type of vinegar will give the Sekanjabin a unique flavor, so experiment to find one that you like.
- Use fresh mint: Fresh mint is essential for making Sekanjabin. It provides the syrup with its characteristic minty flavor. If you can't find fresh mint, you can use dried mint, but it won't have the same flavor.
- Don't overcook the syrup: Sekanjabin should be cooked until it reaches a thick, syrupy consistency. However, if you overcook it, it will become too thick and difficult to use. Keep a close eye on the syrup as it cooks and remove it from the heat as soon as it reaches the desired consistency.
- Store Sekanjabin properly: Sekanjabin can be stored in a cool, dark place for up to 6 months. However, once you open the bottle, it should be stored in the refrigerator and used within a few weeks.
Conclusion:
Sekanjabin is a delicious and versatile syrup that can be used in a variety of ways. It can be added to water or soda water to make a refreshing drink, or it can be used as a glaze for chicken or fish. It can also be used in desserts, such as cakes and cookies. If you're looking for a new and exciting way to add flavor to your food, Sekanjabin is a great option.
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