Sharbat-e Sekanjabin

Nutrition · per serving

Steps

1. 1

   Pick the mint leaves from the tougher lower stems and lightly bruise them with your fingers to help release their oils. Set out 2 glasses and, if you want the drink very cold, chill them briefly while you make the syrup.

   20 g fresh mint
2. 2

   Add the water and granulated sugar to a small saucepan. Bring to a gentle simmer over medium heat, stirring just until the sugar fully dissolves and the liquid looks clear; avoid vigorous boiling, which can dull the fresh flavor.

   300 ml water120 g granulated sugar
3. 3

   Add the fresh mint and simmer very gently for 2 minutes, pressing the leaves down into the syrup. Remove from the heat, then stir in the white wine vinegar and rose water. The aroma should be sweet, floral, and lightly sharp.

   20 g fresh mint30 ml white wine vinegar10 ml rose water
4. 4

   Strain the syrup into a jug, pressing lightly on the mint but not crushing it hard, so the syrup stays bright and not grassy.

   20 g fresh mint
5. 5

   To serve, divide the ice cubes between 2 glasses. Pour in the syrup evenly, then top each glass with cold water and stir. Taste and add a splash more cold water if you prefer a lighter drink. Garnish with fresh mint leaves and serve immediately.

   120 g ice cubes300 ml cold water4 g fresh mint leaves

Origin & History

Sekanjabin is a classic Persian sweet-and-sour syrup whose name derives from older words referring to vinegar and honey. Over time, sugar often replaced honey, and mint became a beloved addition, especially in warm weather. It is traditionally served as a cooling drink and is also famous as an accompaniment to lettuce in Iranian cuisine.