Hello everybody, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, sweet/sour mint syrup (sekanjabin). It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Sweet/sour mint syrup (Sekanjabin) is one of the most well liked of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. Sweet/sour mint syrup (Sekanjabin) is something that I have loved my entire life. They’re fine and they look wonderful.
Today, sekanjabin is typically infused with mint. The syrup is often served as a dipping sauce for crisp romaine lettuce leaves — a fresh snack that can take the edge off a hot day. Sekanjabin also makes a delicious beverage (sharbat-e sekanjabin) when mixed with plain or sparkling water.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook sweet/sour mint syrup (sekanjabin) using 4 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Sweet/sour mint syrup (Sekanjabin):
- Take 1/2 cups white vinegar
- Prepare 2 cups white sugar or honey
- Get 2 cups water
- Take Handful fresh mint leaves
When made into a drink, it is like lemonade - sweet, sour and refreshing. But instead of lemon juice, it uses vinegar for the tartness. Remove from heat, and allow to cool. Pour syrup into clean bottle, cork tightly and use as needed.
Steps to make Sweet/sour mint syrup (Sekanjabin):
- In a pot combine sugar or honey with water, bring it to a boil and add vinegar. Simmer until it thickens.
- And add vinegar. Simmer until it thickens.
- In the last minute add chopped fresh mint leaves to the syrup and remove from the heat. cover the syrup with a lid and let to cool.
- Now syrup is ready. remove mint leaves and refrigerate it for few months.. Serve it with lettuce leaves and enjoy it.1. 1. 1. 1. 1.
Sekanjabin: A Sweet and Sour Ancient Persian Syrup and Drink سکنجبین Sekanjabin is one of the oldest sweet and sour syrups in Iran, dating back to the ancient times.. In the last couple of minutes add a small bunch of fresh mint to the syrup. Remove from the heat and let cool completely. Remove the mint leaves before serving. sharbat-e sekanjabin (persian sweet and sour mint and cucumber drink) recipe.. If you cook it to maple syrup thickness in the pan, it will end up being more thick as it cools, and harder to dilute with water.
So that’s going to wrap it up for this exceptional food sweet/sour mint syrup (sekanjabin) recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
