Sekanjabin Recipes

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

Ginger Sekanjabin image

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

Ingredients

4 cups white sugar
2 ½ cups water
1 cup red or white wine vinegar
½ cup minced fresh ginger

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

Sekanjabin image

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

Ingredients

4 cups sugar
2 1/2 cups water
1 cup red wine vinegar or 1 cup white wine vinegar
1/4 lb mint leaf

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

Persian Mint & Cucumber Cooler (Sekanjabin) image

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

Ingredients

2 cups granulated sugar
7 cups water, divided
1/2 cup white wine vinegar
1 cup mint, fresh, loosely packed
3 Persian cucumbers, grated

SEKANJABIN

Categories Herb Vegetarian Boil

Yield 1 batch

Number Of Ingredients 5

SEKANJABIN image

Steps:

Dissolve 4 cups sugar in 2 1/2 cups of water; when it comes to a boil add 1 cup wine vinegar. Simmer 1/2 hour. Add a handful of mint, remove from fire, let cool. Dilute the resulting syrup to taste with ice water (5 to 10 parts water to 1 part syrup). The syrup stores without refrigeration.

Ingredients

sugar
water
vinegar
mint
optional:rose water, orange flower water, ginger

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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.

Sekanjabin Recipes

GINGER SEKANJABIN

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.

PERSIAN MINT & CUCUMBER COOLER (SEKANJABIN)

SEKANJABIN

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