Classic Sekanjabin Syrup
Ingredients
2 cups Sugar (or 1 cup Honey).
1 cup Water.
¼ to ½ cup White Wine Vinegar or Apple Cider Vinegar.
1 bunch Fresh Mint (washed, stems included).
Instructions
In a medium saucepan, combine your sweetener and water. Bring to a boil over medium-high heat, stirring until the sugar is fully dissolved.
Reduce heat to low. Add the entire bunch of fresh mint. Simmer gently for 15–20 minutes until the mixture thickens slightly (look for a maple syrup consistency).
Stir in the vinegar and continue to simmer for another 5–10 minutes.
Remove from heat. Let the syrup cool completely with the mint still submerged to maximize the infusion.
Once cold, discard the wilted mint. Strain the syrup into a clean glass jar or bottle. Store in the refrigerator for several months.
For Refreshment (Sharbat)
To turn it into a cooling summer drink:
Use about 2–3 tablespoons of syrup per glass of chilled water (or sparkling water).
Traditionally, you add shredded or finely grated cucumber to the glass.
Add plenty of ice and a few sprigs of fresh, slapped mint to release the oils.
The Traditional "Lettuce Dip"
In Iran, this is the classic way to enjoy it during the spring and summer (especially on Sizdah Be-dar):
Nutrition (per 2 tbsp serving, est.): ~120 cal | 0g protein | 0g fat | 31g carbs | 0g fibre