Sekanjabin

READY IN: 30mins
Recipe by DrGaellon

A sweet-and-slightly-sour mint drink, this can be traced back to 16th century Persia. Other herbs, like thyme, lavender or rosemary may be substituted for different flavors.

Top Review by Burny

1. Recipe is idiot proof. Measurements don't have to be exact
2. I like a lot of ginger, so I steep ginger tea bags in the water then proceed.
3. Using mint tea bag instead of fresh mint is soooo convenient.
4. I like 4 parts water to 1 part syrup is my favorite.
5. I also use seltzer water.
6. LOVE THIS!!!!

Directions

  1. Dissolve sugar in water in a medium pot.
  2. When it reaches the simmer, add the vinegar and mint. Simmer slowly for 30 minutes.
  3. Strain into a storage bottle. Can be kept at room temperature indefinitely if sealed.
  4. To drink, mix 2 tablespoons of syrup with 1 cup of cold or hot water.
  5. Sugar-free variation: Increase water to 3 cups. Simmer water, mint and vinegar for 30 minutes. When cool, add 80-90 1-gram packets (to taste) of aspartame-based sweetner (Equal or similar brand).

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