Unique and Cool Sekanjabin Drink (Persian Mint & Cucumber Cooler)
Introducing Sekanjabin Drink (Persian Mint & Cucumber Cooler) – a refreshing and invigorating beverage deeply rooted in Persian culture. Sekanjabin is a traditional drink that has been enjoyed for centuries, known for its cooling and thirst-quenching properties. This delightful concoction combines the tanginess of vinegar with the sweetness of honey and the aromatic notes of fresh mint, creating a unique and revitalising flavour profile.
Sekanjabin is believed to have originated in ancient Persia and spread across the region, becoming a beloved drink during hot summer days. The combination of vinegar and honey is not only refreshing but also carries numerous health benefits. Vinegar is known for its digestive properties and ability to help balance the body’s pH levels, while honey adds a natural sweetness and is often associated with soothing properties.
The flavours of Sekanjabin are further enhanced by the addition of fresh mint. This aromatic not only contributes to the drink’s tantalising aroma but also provides its own health benefits, including anti-inflammatory and digestive properties.
Served chilled, Sekanjabin is the perfect drink to quench your thirst and cool down on a hot summer day.
Basic Ingredients for Sekanjabin Drink (Persian Mint & Cucumber Cooler)
Persian Mint & Cucumber:
White Vinegar: Vinegar gives Sekanjabin its distinctively tangy flavour. It adds a refreshing and acidic note to the drink.
Sugar or Honey: Is used to sweeten the syrup, balancing the tanginess of the vinegar and adding a pleasant sweetness to the overall drink.
Fresh Mint: Mint is added to the syrup to infuse its aroma and impart a fresh and cooling taste. Mint is a traditional herb used in Sekanjabeen, contributing to its unique flavour profile.
Grated or Shaved Cucumber: Cucumber is a key ingredient in Sekanjabeen drink, providing a crisp and refreshing element. Grating or shaving the cucumber releases its juices, enhancing the drink’s flavour and adding a subtle vegetable sweetness.
Tonic Water or Sparkling Water: These carbonated beverages provide fizziness and effervescence to Sekanjabeen, making it a refreshing and bubbly drink. Tonic water can add a hint of bitterness, while sparkling water keeps the flavours clean and allows the other ingredients to shine.
Preparation Tips for Sekanjabin Drink (Persian Mint & Cucumber Cooler)
- To infuse the syrup with mint flavour, steep the mint leaves in the hot syrup after removing it from the heat, allowing the flavours to meld before straining the mint out.
- Prepare the Sekanjabeen syrup in advance and store it in the refrigerator. This allows the flavours to develop and makes serving quicker and more convenient.
Serving Tips for Sekanjabin Drink (Persian Mint & Cucumber Cooler)
- Adjust the amount of Sekanjabeen syrup used in each glass based on personal preference. Some prefer a sweeter taste, while others may prefer a more balanced or tangier flavour. Start with a smaller amount and add more according to your taste.
- Experiment with different garnishes to enhance the visual appeal and flavor of your Sekanjabeen. Fresh fruit slices, such as cucumber wheels, citrus slices, or berries, can be used as decorative elements.
storage tips
Syrup Storage: Store the Sekanjabeen syrup in a clean, airtight container in the refrigerator. It can be kept for up to a month, allowing you to enjoy Sekanjabeen whenever you desire.
Cucumber Freshness: If you plan to prepare the drink ahead of time, keep the grated or shaved cucumber separate until serving. This helps maintain its crispness and prevents it from becoming watery.
Sekanjabin Drink (Persian Mint & Cucumber Cooler)
Ingredients
- ½ cup Sekanjabin Syrup
- 4 cucumber grated or can be shaved
- 4 cans tonic water or 4 cups sparkling water
Sekanjabeen Syrup:
- 4 cups water
- 4 cups sugar
- 1 cup white vinegar
- 1 large bunch fresh mint
Garnish:
- Fresh mint
Instructions
- Sekanjabin Syrup: Stir sugar and water together in a pot; bring to a boil and stir constantly until sugar dissolves, about 10 minutes. Add vinegar, reduce heat to low, and simmer until syrup flavors combine, about 20 to 30 minutes. Remove from heat. Submerge mint in hot syrup and cool to room temperature. Remove and discard mint. Chill in the refrigerator.
- To prepare the drink: Add ice to a glass, pour a couple tablespoons of sekanjabeen syrup (depends on size of serving glass), top with a couple tablespoons of grated cucumbers or cucumber shaving. Add more tonic water or sparkling water to dilute to your taste preference.
- Garnish with fresh mint.
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