Sekanjabin (Persian Mint Vinegar Syrup)

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Combine the granulated sugar and water in a medium saucepan over medium heat.

   Ongeveer 2 min

2. 2

   Stir occasionally until the sugar completely dissolves, bringing the mixture to a gentle boil.

   Ongeveer 5 min

3. 3

   Reduce the heat to low and add the white wine vinegar and the tied fresh mint.

   Ongeveer 1 min

4. 4

   Simmer the mixture gently for 20 minutes, allowing the mint flavor to infuse and the syrup to thicken slightly.

   Ongeveer 20 min

   Tip van de kok: Do not boil rapidly, as this can cause the syrup to become too thick.

5. 5

   Remove the saucepan from the heat and carefully remove the mint bundle.

   Ongeveer 1 min

6. 6

   Let the syrup cool completely to room temperature, then transfer it to a clean bottle or jar.

   Ongeveer 2 uur

7. 7

   To serve, dilute the syrup with cold water to your desired sweetness (typically 1 part syrup to 3-4 parts water).

   Tip van de kok: Taste and adjust the ratio to your preference.

8. 8

   Pour over ice and garnish with thin slices of cucumber.

   Tip van de kok: Cucumber adds a refreshing visual and subtle flavor.