Hey everyone, it is Jim, welcome to my recipe page. Today, we’re going to make a distinctive dish, sweet/sour mint syrup (sekanjabin). One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Sweet/sour mint syrup (Sekanjabin) is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. Sweet/sour mint syrup (Sekanjabin) is something which I have loved my whole life.
Today, sekanjabin is typically infused with mint. The syrup is often served as a dipping sauce for crisp romaine lettuce leaves — a fresh snack that can take the edge off a hot day. Sekanjabin also makes a delicious beverage (sharbat-e sekanjabin) when mixed with plain or sparkling water.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook sweet/sour mint syrup (sekanjabin) using 4 ingredients and 14 steps. Here is how you cook that.
The ingredients needed to make Sweet/sour mint syrup (Sekanjabin):
- Make ready 1/2 cups white vinegar
- Prepare 2 cups white sugar or honey
- Prepare 2 cups water
- Prepare Handful fresh mint leaves
Labor Day weekend, in the U. S., marks the end of summer. Remove from heat, and allow to cool. Pour syrup into clean bottle, cork tightly and use as needed.
Steps to make Sweet/sour mint syrup (Sekanjabin):
- In a pot combine sugar or honey with water, bring it to a boil and add vinegar. Simmer until it thickens.
- And add vinegar. Simmer until it thickens.
- In the last minute add chopped fresh mint leaves to the syrup and remove from the heat. cover the syrup with a lid and let to cool.
- Now syrup is ready. remove mint leaves and refrigerate it for few months.. Serve it with lettuce leaves and enjoy it.1. 1. 1. 1. 1.
Sekanjabin: A Sweet and Sour Ancient Persian Syrup and Drink سکنجبین Sekanjabin is one of the oldest sweet and sour syrups in Iran, dating back to the ancient times.. In the last couple of minutes add a small bunch of fresh mint to the syrup. Remove from the heat and let cool completely. Remove the mint leaves before serving. sharbat-e sekanjabin (persian sweet and sour mint and cucumber drink) recipe.. If you cook it to maple syrup thickness in the pan, it will end up being more thick as it cools, and harder to dilute with water.
So that’s going to wrap this up for this special food sweet/sour mint syrup (sekanjabin) recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
