In Iran, a pitcher of sekanjabin is served at family picnics, especially during those long, hot months.
The syrup is simple: sugar, mint and water. But it’s the vinegar that makes this into a delicious sweet and sour concoction.
The mint syrup can be served two ways. The first is as a dipping sauce for fresh, crisp lettuce leaves. There’s something quite novel watching grown adults lick their fingers while dipping their crispy greens into this very sticky syrup. Heads of lettuce are consumed by the bunches as everyone dips on leaf after another.
Some prefer sekanjabin as a drink: diluted in water, served over a glass filled with ice and grated cucumber. You can control the amount of sweetness, adding more or less water as desired. Some prefer more tang and add a bit more vinegar or lemon juice.