Best 3 Sharbat E Sekanjabin Mint And Cucumber Cooler Recipes
Sharbat-e-sekanjabin, a refreshing mint and cucumber cooler, is a traditional Persian drink that is perfect for a hot summer day or a relaxing evening. Made with just a few simple ingredients, this delightful beverage is not only flavorful but also has several health benefits. The combination of mint, cucumber, and honey provides a cooling and soothing effect, while the addition of lime juice and rose water adds a zesty and floral touch. This drink is believed to have originated in ancient Persia and has been enjoyed for centuries. Variations of the recipe exist, but the basic ingredients remain the same. Whether you prefer it plain or with the addition of other fruits, herbs, or spices, Sharbat-e-sekanjabin is a delicious and healthy way to stay hydrated and cool during the hot weather.
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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.
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
PERSIAN MINT & CUCUMBER COOLER (SEKANJABIN)
In Iran, a pitcher of sekanjabin is served at family picnics, especially during those long, hot months. The syrup is simple: sugar, mint and water. But it's the vinegar that makes this into a delicious sweet and sour concoction. The mint syrup can be served two ways. The first is as a dipping sauce for fresh, crisp lettuce leaves. There's something quite novel watching grown adults lick their fingers while dipping their crispy greens into this very sticky syrup. Heads of lettuce are consumed by the bunches as everyone dips on leaf after another. Some prefer sekanjabin as a drink: diluted in water, served over a glass filled with ice and grated cucumber. You can control the amount of sweetness, adding more or less water as desired. Some prefer more tang and add a bit more vinegar or lemon juice.
Provided by Sharon123
Categories Beverages
Time 35m
Yield 1 1/2 cups syrup, 6 serving(s)
Number Of Ingredients 5
Steps:
- In a small pot over medium-high heat whisk together the sugar and wateruntil dissolved.
- Let syrup boil together for 10 minutes, then add the white wine vinegar
- Reduce heat to medium and cook until syrup thickens, about 20-30 minutes.
- Remove from heat and stir in the 1 cup mint. Remove mint when syrup has cooled.
- For a drink, mix a pitcher with syrup (measuring about 1 1/2 cups) with.
- the 6 cups cold water and grated cucumber.
- This will yield a sweeter drink. Add more water to dilute to your taste preference.
- The drink is best served ice cold. Serve the syrup with crispy lettuce leaves like Romaine hearts or iceberg.
Nutrition Facts : Calories 264.7, Fat 0.1, Sodium 13.5, Carbohydrate 67.9, Fiber 1, Sugar 66.5, Protein 0.5
Tips:
- For the best flavor, use Persian cucumbers or English cucumbers. These cucumbers have a thinner skin and fewer seeds, which makes them ideal for this drink.
- If you don't have access to Persian or English cucumbers, you can use regular cucumbers. Just peel them and remove the seeds before using.
- Use fresh mint leaves for the best flavor. If you don't have fresh mint leaves, you can use dried mint leaves, but the flavor will be less intense.
- Adjust the amount of sugar to your liking. If you prefer a sweeter drink, add more sugar. If you prefer a less sweet drink, add less sugar or omit it altogether.
- Serve the sharbat e sekanjabin chilled. You can chill it in the refrigerator for a few hours or overnight, or you can add ice cubes to the drink when you serve it.
Conclusion:
Sharbat e sekanjabin is a refreshing and flavorful Persian drink that is perfect for hot summer days. It is made with cucumbers, mint, lemon juice, and sugar, and it is often served chilled or with ice cubes. This drink is a great way to stay hydrated and cool during the summer months, and it is also a delicious and healthy way to enjoy fresh fruits and vegetables.
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