Sweet, tangy, and made with vinegar, this traditional drink from Persian cuisine might sound unusual at first. But once it’s chilled, diluted, and poured over cucumber and ice, it turns into something crisp and refreshing.
I discovered this drink recently and this type of recipe is a personal favorite for me. I can make the syrup over and over again at my cabin and store it in the fridge, and have a refreshing drink super easy to make all summer long!
I also like this syrup with sparkling water. If you keep them both in the fridge, you don’t need the ice, so the bubbles don’t get diluted.
Ingredients
See the recipe card for exact amounts.
- syrup: a basic simple syrup of water and sugar with the addition of vinegar, for a tangy flavor. Fresh mint is added at the end to steep gently while the syrup cools.
- the drink: serve over cucumber, and garnish with lime and mint. A few drops of rosewater is a traditional addition. We like orange blossom water; rose water is a bit stronger in flavor.
Instructions
Prep Tips
How to make the syrup
- Combine the sugar and water in a small saucepan. Heat over medium, stirring until dissolved.
- Add the vinegar and simmer gently for 20 to 30 minutes, until slightly thickened but still pourable.
- Taste and adjust. Add more sugar for sweetness or more vinegar for tang, heating briefly to dissolve if needed.
- Remove from heat, add the mint, and let it steep as it cools.
- Once cool, remove the mint and store the syrup in the fridge.
How to make the drink
- Add ice and cucumber to a glass.
- Pour in the syrup, cold water, and rosewater or orange blossom water.
- Stir to combine.
- Garnish with mint and lime, then serve cold.
Storage
I recommend making the drinks just before serving, but the syrup can be made and stored in the fridge for up to 2 weeks.
What to Serve With Sekanjabin
This is such a refreshing sweet and sour drink and reminds me of lemonade, so I think it’s perfect to serve in the summer with grilled foods and easy to make for group BBQs!
More Drink Recipes
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Sekanjabin Syrup + Drink Recipe
Ingredients
Syrup
- 2 cups granulated sugar
- 2 cups water
- ½ cup white vinegar
- 1 bunch fresh mint
Drink (1 serving)
- ¼ cup syrup
- 1 cup cold water
- 1 small Persian cucumber grated or sliced
- 3 drops rosewater or orange blossom water
- Ice
- Mint leaves and lime slices
Instructions
Make the syrup
- Combine sugar and water in a saucepan and heat until dissolved.
- Add vinegar and simmer for 20 to 30 minutes until slightly thickened.
- Adjust sweetness or acidity if needed.
- Remove from heat, add mint, and let cool.
- Strain out mint and refrigerate.
Make the drink
- Add ice and cucumber to a glass.
- Add syrup, water, and floral water.
- Stir well and garnish. Serve cold.
Video
Notes
- Keep the simmer gentle to avoid over-reducing the syrup.
- The syrup should stay pourable, not thick like honey.
- Adjust the syrup-to-water ratio to taste.
- Adjust the tanginess by adding more vinegar and the sweetness by adding more sugar.
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
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