Sekanjabin (Persian Mint Vinegar Syrup)
Sekanjabin is a refreshing ancient Persian drink made from a sweet and sour mint-infused syrup. This recipe creates a concentrated syrup that can be diluted with water and served over ice, often garnished with a cucumber slice.
En original opskrift af Forkin
- Tid i alt
- 2 t. 35 min.
- Portioner
- 8
- Sværhedsgrad
- Nem
- Pr. portion
- 240 kcal
Allergenoplysninger: kan indeholde sulfitter. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
Ingredienser
- 2 kopgranulated sugar
- 1 kopwater
- 0,5 kopwhite wine vinegar
- 30 gfresh mint, stems removed, tied with kitchen twine
for serving
- 1 stk.cucumber, thinly sliced
Udstyr
saucepan · bottle · jar · kitchen twine
Fremgangsmåde
Trin for trin
- 1
Combine the granulated sugar and water in a medium saucepan over medium heat.
Ca. 2 min.
- 2
Stir occasionally until the sugar completely dissolves, bringing the mixture to a gentle boil.
Ca. 5 min.
- 3
Reduce the heat to low and add the white wine vinegar and the tied fresh mint.
Ca. 1 min.
- 4
Simmer the mixture gently for 20 minutes, allowing the mint flavor to infuse and the syrup to thicken slightly.
Ca. 20 min.
Kokkens note: Do not boil rapidly, as this can cause the syrup to become too thick.
- 5
Remove the saucepan from the heat and carefully remove the mint bundle.
Ca. 1 min.
- 6
Let the syrup cool completely to room temperature, then transfer it to a clean bottle or jar.
Ca. 2 t.
- 7
To serve, dilute the syrup with cold water to your desired sweetness (typically 1 part syrup to 3-4 parts water).
Kokkens note: Taste and adjust the ratio to your preference.
- 8
Pour over ice and garnish with thin slices of cucumber.
Kokkens note: Cucumber adds a refreshing visual and subtle flavor.
Pr. portion
Næringsindhold
- Kalorier
- 239,5kcal
- Protein
- 0,3g
- Kulhydrat
- 61g
- Fedt
- 0g
- Kostfibre
- 0,3g
- Sukker
- 60,3g
Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.
Bevar den gode smag
Store the cooled Sekanjabin syrup in an airtight container in the refrigerator.