Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, sweet/sour mint syrup (sekanjabin). It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
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.
Sweet/sour mint syrup (Sekanjabin) is one of the most well liked of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Sweet/sour mint syrup (Sekanjabin) is something which I have loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can cook sweet/sour mint syrup (sekanjabin) using 4 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Sweet/sour mint syrup (Sekanjabin):
- Take 1/2 cups white vinegar
- Prepare 2 cups white sugar or honey
- Make ready 2 cups water
- Get 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 is going to wrap it up for this special food sweet/sour mint syrup (sekanjabin) recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
