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A drink in a glass garnished with julienned cucumber, lime slices, and a sprig of mint.
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Sekanjabin Syrup + Drink Recipe

A simple Persian mint syrup made with sugar and vinegar, steeped with fresh mint, and diluted into a refreshing cucumber drink. Sekanjabin is sweet, tangy, and served cold, often with a splash of rosewater or orange blossom water.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Drinks
Cuisine: Iranian, Middle Eastern Inspired, Persian
Servings: 10
Calories: 192kcal
Author: Jacqueline Piper

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.

Nutrition

Calories: 192kcal | Carbohydrates: 49g | Protein: 0.1g | Fat: 0.2g | Fiber: 0.1g | Sugar: 49g | Calcium: 6mg | Iron: 0.1mg