Sekanjebin Recipe; Persian Mint and Vinegar Syrup

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Sharbat Sekanjebin is a traditional Persian syrup made of vinegar, mint, and honey. But, nowadays, many people use sugar instead of honey to make it chipper.

I will teach you the Sekanjebin recipe with sugar and honey in this recipe. This traditional syrup is so nutritious, so I want to mention Sekanjebin’s benefits below. After, we will see the Sekanjebin Recipe and the way of making it.

Sekanjabin Syrup Benefits

Sekanjebin sharbat, like other foods, has some benefits and detriments. You should avoid overusing it because it is high in sugar and calorie. Also, it can be harmful to people who have ulcers. But, this Persian syrup has many benefits like:

It is suitable for people who have a stomachache or bloating.
It can dispose of the excess bile.
Sekanjebin is the best drink to make your body cool and overcome thirst.
It can dispose of the body’s extra toxicity through sweat or urine.
It treats constipation.

Ingredients of Sekanjabin Recipe

There are two Sekajabin drink recipes, one of them is with honey, and the other is with sugar. The table below is sugar-based Sekanjebin, but after the recipe, you can see the honey-based one.

Ingredient	Quantity
Sugar	2 cups
Water	1 cup
Fresh mint	150 grams
Vinegar	1/4 cup

Sekanjebin Recipe

Here is how to make sekanjebin:

Step One

Pour the water and sugar into a pot. Heat the water till boiling; then, stir sugar to dissolve in the water.

Step Two

When the water is boiling, put fresh mint into the pot.

Step Three

Let it boil for about 20 minutes but be careful not to burn it; Then, remove fresh mint from the pot.

Step Four

Add vinegar step by step and stir well.

Step Five

Taste Sekanjebin and if it needs, add more vinegar or more sugar.

Step Six

Let it cool, then check its concentration. It should be a little elastic and concentrated.

How to Make Sekajebin with Honey?

To make honey-based Sekanjebin, use honey instead of sugar. But, you should not boil honey because some scientists have said that it will be toxic if you heat honey.

So, boil the water and put fresh mint in the boiling water. After 20 minutes, turn the heat off; remove fresh mint and add honey when the water is warm.

When the honey is dissolved, heat the water and add vinegar step by step. Finally, taste it and adjust its taste. Our delicious Sekanebin is ready! Store it at room temperature in a bottle.

How to Use Sekanebin?

Here are some uses of Sekanebin in Iran, and you can make it in your house quickly.

Khiar and Sekanjebin drink

This Persian drink recipe is straightforward. Follow these steps:

Grate cucumber in a cup.
Add Sekangebin syrup to the cucumber.
Add water and ice; then stir them well.
Khiar Sekanjebin is ready! Serve it cold; it is the best choice in the hot summer.

Sekanjebin and lettuce

Sekanjebin syrup is like a sauce in this recipe, and you dip lettuce in it. lettuce with Sekangebin is one of the main food of sizdah bedar, the last day of the Nowruz ceremony

Please let me know how your experience of preparing Sekanjebin at home was. I would love to hear how you use it in other recipes.

Serving Tips for Sekanjabin Syrup

For a cool taste, try serving it as a dipping sauce alongside cucumber spears, raw radishes, or even romaine heart leaves.

To use as a beverage, dilute the syrup with a little bit of cold water and stir in a few shredded cucumbers. Additionally, you may garnish with fresh mint leaves and add a few ice cubes.

The beverage can be presented in a tall glass with a straw so that the customer can mix and stir while sipping.

How to Store Sekanjebin

The sekanjabin syrup can be stored in a clean, airtight container in the refrigerator for several months. The high sugar content acts as a preservative.

If you notice any signs of mold or fermentation such as a change in smell, color, or consistency, discard it immediately.

If you’ve prepared the sekanjabin drink and there are leftovers, it’s best to consume them within a day or two as the fresh cucumber and mint may not stay fresh for long, even in the refrigerator.

FAQs on Sekanjebin Recipe

What materials make up sekanjabin?

Sekanjabin is a sweet-tart syrup made by simmering sugar or honey, water, vinegar, and mint. Stock up on a jar to flavor sweets or make cordials (sharbats).

What advantages does sekanjabin syrup offer?

Advantages of Syrup for Sekanjebin potent antioxidant Reduce blood sugar; cleanse blood improved digestion, relief from bloating, headache tension, and stomach discomfort

What Sort of Vinegar Is Best for Making Sekanjabin?

Although white wine vinegar is the most often used kind, you can experiment with other vinegars to produce distinctive flavor profiles. Depending on your taste, you can use balsamic vinegar, rice vinegar, or even apple cider vinegar.

Sekanjebin Recipe; Persian Mint and Vinegar Syrup

Recipe by FerdosCourse: DrinksCuisine: Persian foodDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories per 100 mL

130

kcal

Sharbat Sekanjebin is a traditional Persian syrup made of vinegar, mint, and honey. But, nowadays, many people use sugar instead of honey to make it chipper

Ingredients

Sugar 2 cups
Water 1 cup
Fresh mint 150 gr
Vinegar 1/4 cup

Directions

Pour the water and sugar into a pot. Heat the water till boiling; then, stir sugar to dissolve in the water.
When the water is boiling, put fresh mint into the pot.
Let it boil for about 20 minutes but be careful not to burn it; Then, remove fresh mint from the pot.
Add vinegar step by step and stir well.
Taste Sekanjebin and if it needs, add more vinegar or more sugar.
Let it cool, then check its concentration. It should be a little elastic and concentrated.