Persian Mint & Cucumber Cooler (Sekanjabin)

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READY IN: 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a small pot over medium-high heat whisk together the sugar and wateruntil dissolved.
  • Let syrup boil together for 10 minutes, then add the white wine vinegar
  • Reduce heat to medium and cook until syrup thickens, about 20-30 minutes.
  • Remove from heat and stir in the 1 cup mint. Remove mint when syrup has cooled.
  • For a drink, mix a pitcher with syrup (measuring about 1 1/2 cups) with.
  • the 6 cups cold water and grated cucumber.
  • This will yield a sweeter drink. Add more water to dilute to your taste preference.
  • The drink is best served ice cold. Serve the syrup with crispy lettuce leaves like Romaine hearts or iceberg.
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