MINT & VINEGAR SYRUP DRINK // SEKANJEBIN

Serves 1
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Directions

  1. 1Combine the sugar and water in a small saucepan.
  2. 2Place the saucepan over medium heat and stir until the sugar completely dissolves.
  3. 3Once it begins to simmer, reduce the heat to low and let it bubble gently for about 10 minutes.
  4. 4Add the vinegar and continue to simmer for another 30 minutes; the syrup should become a little thicker but still pourable.
  5. 5Add the fresh mint to the syrup, stir it in, and let it simmer for 15 minutes.
  6. 6Strain out the mint immediately and let the syrup cool completely.
  7. 7Store the syrup in a clean glass bottle or jar in the fridge; it will keep for several weeks.
  8. 8To serve, add 4-5 tablespoons of sekanjebin syrup (more or less to taste) to a glass.
  9. 9Add ice to the glass.
  10. 10Add grated cucumber to the glass.
  11. 11Pour cold water into the glass and mix.
  12. 12Garnish with a sprig of mint and enjoy.

Ingredients

  • 3 cups sugar of choice
  • 2 cup water
  • 1 cup white wine vinegar
  • 0.75 cup fresh mint
  • 4 tablespoons sekanjebin syrup
  • cold water
  • ice
  • 0.25 large cucumber

Equipment

glass bottlesaucepanwooden spatulastrainerglass

Tips

  • This exact recipe was prescribed by the Persian physician Avicenna, or Ibn Sina, who is considered the pioneer of early modern medicine.
  • The combination of vinegar, mint, and honey or sugar is said to balance excess heat in the body, aid digestion, and prevent heat stroke.