Persian Mint and Cucumber Cooler (Sekanjabin)

Time

Prep 5 min · Cook 30 min · 35 min total

Difficulty

easy

1. 1

   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 vinegar.

   10 min
2. 2

   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.

   30 min
3. 3

   For a drink, mix a pitcher with syrup (measuring about 1 1/2 cups) with. The 6 cups cold water and grated cucumber.

4. 4

   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.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.

Swaps

apple cider vinegar: White wine vinegar is alcohol-derived, so this recipe uses apple cider vinegar.