Sharbat E Sekanjabin Mint And Cucumber Cooler Recipes
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
CUCUMBER VODKA COOLER
Provided by Geoffrey Zakarian
Categories beverage
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- To make simple syrup, bring the sugar and 1/2 cup water to a simmer in a saucepan on medium heat, then turn off the heat and let cool to room temperature.
- In a tall thermos, add the cucumbers, mint and simple syrup. Stir with the handle of a wooden spoon. Add the lime juice and vodka, then cover and shake vigorously for about 30 seconds. Chill until ready to serve.
- Pour over ice in glasses, then top off with the club soda. Serve immediately.
PERSIAN MINT & CUCUMBER COOLER (SEKANJABIN)
In Iran, a pitcher of sekanjabin is served at family picnics, especially during those long, hot months. The syrup is simple: sugar, mint and water. But it's the vinegar that makes this into a delicious sweet and sour concoction. The mint syrup can be served two ways. The first is as a dipping sauce for fresh, crisp lettuce leaves. There's something quite novel watching grown adults lick their fingers while dipping their crispy greens into this very sticky syrup. Heads of lettuce are consumed by the bunches as everyone dips on leaf after another. Some prefer sekanjabin as a drink: diluted in water, served over a glass filled with ice and grated cucumber. You can control the amount of sweetness, adding more or less water as desired. Some prefer more tang and add a bit more vinegar or lemon juice.
Provided by Sharon123
Categories Beverages
Time 35m
Yield 1 1/2 cups syrup, 6 serving(s)
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 264.7, Fat 0.1, Sodium 13.5, Carbohydrate 67.9, Fiber 1, Sugar 66.5, Protein 0.5
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
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