Ginger Sekanjabin Recipes
SEKANJABIN (IRANIAN MINT VINEGAR SYRUP)
A traditional Iranian beverage, wonderfully refreshing on a hot summer day. Great for outdoor events since you can make it weeks ahead of time and dilute at time of serving. Mix 4 to 5 tablespoons of this syrup with ice water and garnish with mint to serve.
Provided by Desert Damsel
Categories World Cuisine Recipes Asian
Time 2h30m
Yield 32
Number Of Ingredients 4
Steps:
- Stir honey and water together in a pot; bring to a boil and stir constantly until honey dissolves. Add vinegar, reduce heat to low, and simmer until syrup flavors combine, about 20 minutes. Remove from heat.
- Submerge mint in hot syrup and cool to room temperature. Remove and discard mint. Chill in the refrigerator.
Nutrition Facts : Calories 258.2 calories, Carbohydrate 69.9 g, Fiber 0.2 g, Protein 0.3 g, Sodium 6.1 mg, Sugar 69.6 g
SEKANJABIN
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.
Provided by DrGaellon
Categories Beverages
Time 30m
Yield 1 qt, 32 serving(s)
Number Of Ingredients 4
Steps:
- Dissolve sugar in water in a medium pot.
- When it reaches the simmer, add the vinegar and mint. Simmer slowly for 30 minutes.
- Strain into a storage bottle. Can be kept at room temperature indefinitely if sealed.
- To drink, mix 2 tablespoons of syrup with 1 cup of cold or hot water.
- 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).
Nutrition Facts : Calories 98.9, Sodium 1.7, Carbohydrate 25.2, Fiber 0.1, Sugar 24.9
STRAWBERRY, GINGER AND MINT SEKANJABIN
This syrup is based on an ancient Persian recipe, and it keeps virtually indefinitely without any special care. Excellent for camping, and truly refreshing on a hot, hot day! And there's no waste, you use every part of every ingredient in this stuff. After straining, remove the lemon peels and ginger and toss in a bag of sugar for a candied treat!
Provided by The Magpie
Categories World Cuisine Recipes Asian
Time 8h55m
Yield 30
Number Of Ingredients 7
Steps:
- Bring the sugar and water to a boil over high heat. Boil until the sugar has dissolved, then stir in the strawberries, mint, ginger, lemon peels, and lemon juice. Return to a boil, then reduce heat to medium and simmer for 20 minutes. Remove from heat, and stir in the white balsamic vinegar.
- Allow the syrup to stand overnight at room temperature, then strain out the fruits with a fine sieve. Store at room temperature in a sterile container.
- To use, stir 1 part syrup into 4 to 6 parts water; serve cold with ice if desired.
Nutrition Facts : Calories 113.5 calories, Carbohydrate 29.1 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, SaturatedFat 0 g, Sodium 2.8 mg, Sugar 28.4 g
GINGER SEKANJABIN
Sekanjabin (sometimes spelled sekanjubin or sekanjamin, among others) is a refreshing Persian drink, sometimes even prepared for medicinal purposes. Earliest references to this concoction date from the 10th century AD. The syrup keeps almost indefinitely without refrigeration, and the drink is particularly tasty with fruits. Enjoy!
Provided by The Magpie
Categories World Cuisine Recipes Asian
Time 2h15m
Yield 20
Number Of Ingredients 4
Steps:
- Boil the sugar and water together in a large saucepan over high heat for 2 to 3 minutes. Remove the pan from the heat, and stir in the vinegar and minced ginger.
- Allow mixture to cool to room temperature, then strain out the minced ginger with a fine sieve. Store at room temperature in a sterile container.
- To use, stir 1 part syrup into 4 to 5 parts water; serve cold with ice if desired.
Nutrition Facts : Calories 160 calories, Carbohydrate 41.2 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 1.2 mg, Sugar 40 g
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