Ingredients for Sekanjabin
- 1 cup granulated sugar
- 1 cup water
- 1/2 cup white wine vinegar
- 1 cup packed fresh mint leaves
- 1/2 cup white wine vinegar
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How to Make Sekanjabin
- In a medium saucepan, combine 1 cup of granulated sugar and 1 cup of water. Stir until the sugar dissolves completely.
- Bring the mixture to a gentle simmer over medium heat.
- Add 1/2 cup of white wine vinegar and 1 cup of packed fresh mint leaves.
- Reduce the heat to low and let the mixture simmer gently for 30 minutes, stirring occasionally.
- Remove from heat and let the syrup cool slightly.
- Strain the syrup through a fine-mesh sieve or cheesecloth into a clean glass bottle or jar.
- Once completely cool, seal the bottle tightly. Sekanjabin will keep indefinitely at room temperature.
- **To serve:** Mix 2 tablespoons of Sekanjabin syrup with 1 cup of cold or hot water. Add ice and enjoy!
- **Sugar-free variation:** Simmer 3 cups of water with 1 cup of packed fresh mint leaves and 1/2 cup white wine vinegar for 30 minutes. Once cool, stir in 80-90 1-gram packets of aspartame-based sweetener (or your preferred sugar substitute). Adjust to taste.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
99g
Fat
0g
Carbs
8g
