Cooking time
- Preparation time
- 10 mins
- Cooking time
- 30 mins
- Difficulty
- moderate
- Serves
- 4 people
- Meal course
- Drinks
- Posted by
- Posted on
- January 23, 2023
Ingredients
- 2 cup
- sugar
- 3 cup
- water
- 1/3 cup
- white vinegar
- 1 cup
- fresh mint
- 3 medium
- cucumbers
- 1 As Needed
- Lemon juice
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$10.00$4.00Buy NowSharbat Sekanjabin in the best Iranian drinks. The wide variety of local Persian drinks has something spectacular and refreshing to offer for each season. Available options include many sweet or sour drinks from which you can choose according to your own preference.
Sekanjabin basically consists of vinegar and honey. However, the store found syrup sold under the name of Sekanjabin is simply made out of sugar syrup and vinegar. Sharbat Sekanjabin is a refreshing drink suitable for both formal and friendly occasions.
Notes about How to prepare Iranian Sharbat Sekanjabin (Sekanjabin syrup)
- Store bought or homemade Sekanjabin syrup can also be enjoyed as a sweet dip for fresh lettuce.
- If you’re using honey instead of sugar, the amount of time needed for the sugar components to dissolve would be cut in half. However, you’ll still have to keep stirring to prevent burning. Once the syrup turns golden, you know it’s time to kill the heat.
- Use wine vinegar (grape vinegar). Other types of vinegar wouldn’t give you the exact same flavor you’re looking for.
- You can also add grated lettuce leaves along with the cucumbers to Sharbat Sekanjabin.
- People tend to use additional ingredients such as flixweed seeds (khakshir), basil seeds, saffron syrup or rosewater to prepare Sharbat Sekanjabin.
- Prepared Sekanjabin sorbet could be stored in the fridge for about a week. The fresher the sorbet, the better it would taste.
- You can also use sugar powder instead of honey or regular sugar. If you’re concerned about diabetes or blood pressure issues, simply reduce the amount of sugar.
One of the most important points in cooking is the use of fresh and organic ingredients. The first point is to use fresh ingredients.
The more you follow these tips, the better and tastier you will have. Rest assured, you definitely can and you will need some experience.
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Prepare Best Iranian Sharbat Sekanjabin (Sekanjabin syrup) 4 people - 1Touch Food Culinary Center
Sharbat Sekanjabin in the best Iranian drinks. The wide variety of local Persian drinks has something spectacular and refreshing to offer for each season. Available options include many sweet or sour drinks from which you can choose according to your own preference.Sekanjabin basically consists of vinegar and honey. However, the store found syrup sold under the name of Sekanjabin is simply made out of sugar syrup and vinegar. Sharbat Sekanjabin is a refreshing drink suitable for both formal and friendly occasions.
Type: Drinks
Cuisine: Iranian
Keywords: Sharbat Sekanjabin
Recipe Yield: 4
Preparation Time: PT0H10M
Cooking Time: PT0H30M
Total Time: PT0H40M
Recipe Ingredients:
- 2 cup sugar
- 3 cup water
- 1/3 cup white vinegar
- 1 cup fresh mint
- 3 medium cucumbers
- 1 As Needed Lemon juice
Recipe Instructions: Sharbat Sekanjabin in the best Iranian drinks. The wide variety of local Persian drinks has something spectacular and refreshing to offer for each season. Available options include many sweet or sour drinks from which you can choose according to your own preference. Enjoy your drinks!
5
Instructions
- The wide variety of local Persian drinks has something spectacular and refreshing to offer for each season. Available options include many sweet or sour drinks from which you can choose according to your own preference. Sekanjabin basically consists of vinegar and honey. However, the store found syrup sold under the name of Sekanjabin is simply made out of sugar syrup and vinegar. Sharbat Sekanjabin is a refreshing drink suitable for both formal and friendly occasions.
- After the sugar is completely dissolved in the solution, turn down the heat to lowest setting. Add the vinegar slowly and keep stirring. Let the syrup simmer for about 15 minutes and stir occasionally. When the syrup is just a tad thicker than water, turn the heat off. You want the syrup thin enough to mix in well with the cold water.
- When the syrup is still hot, add in the mint leaves. Let the syrup absorb the flavor for about 10 minutes and cool down. Then remove the mint and wait until the syrup cools down completely.
- While the syrup is cooling down, wash and dry the cucumbers. Grate them on the large grater with the skin on.
- In a large bowl or a pitcher, pour 4 cups of cold water. Based on how sweet you'd prefer your sorbet, you can add as much syrup as you want. For mild sweetness, half a cup of Sekanjabin syrup would work. Add in the grated cucumbers. You can also add some crushed mint leaves, lemon juice or half a cup of soda for the fizzy taste. It's all up to you.
- Add one or two blocks of ice to the sorbet. Serve this delicious drink cool. You can also garnish it with a few fresh mint leaves and a thin slice of lime.
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