Sekanjabin

Sekanjabin (Persian: سکنجبین‎‎), one of the oldest Iranian drinks, is made of honey and vinegar. Sekanjabin is usually served in summer. It is sometimes seasoned with mint.^[1]

Recipes

Honey sekanjabin

Ingredients:

• 1 1/3 cup honey
• 1 cup water
• 2/3 cup white vinegar

Method: Simmered and mixed with mint, cucumbers, and lime as in the sugary recipe below. The foam is skimmed off while cooking.

Sugary sekanjebin

Ingredients:

• 2 cups sugar
• 2 cups water
• ½ cup white vinegar
• A small bunch of fresh mint, washed
• 2 small seedless cucumbers, washed, peeled and shredded
• Lime rind (optional)

Method:

• In a heavy-bottom pot combine sugar and water. Place on medium heat and stir till sugar is dissolved. Reduce heat and gently boil for 10–15 minutes.
• Add ½ cup of vinegar and simmer for 25–30 minutes or until it thickens. Taste and adjust the level of sweetness or sourness of the syrup.
• In the last minute or two add a few fresh mint leaves to the syrup.
• Remove from heat and put it into refrigerator. Remove the mint.
• The syrup is then mixed with ice water, shredded cucumber, and lime.

Serve with lots of crisp and fresh lettuce on the side.^[2]

See also

Oxymel

References

1. fa:سکنجبین
2. http://turmericsaffron.blogspot.com/2010/02/sekanjabin-sweet-and-sour-ancient.html