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    Home » Recipes » Persian

    Ultimate Sekanjabin Recipe Guide – 9 Flavors, Served 12 Ways

    Published: Sep 10, 2021 Modified: Sep 10, 2021 by Candice

    JUMP TO RECIPE PIN RECIPE
    Green drink with ice and mint.
    Glasses with different colored drinks.
    Green drink with ice and mint.
    Glasses with different colored drinks.
    Glasses with different colored drinks.
    Glasses with different colored drinks.
    Glasses with different colored drinks.
    Green drink with ice and mint.
    Green drink with ice and mint.
    Glasses with different colored drinks.

    Cooling down in the summer calls for a sweet iced drink, and nothing does the job better than a glass of Sekanjabin. Sekanjabin is a type of sharbat - both are popular Persian iced drinks. Sharbat are sweet syrups, and sekanjabin are sweet and sour vinegar-syrups. Both are served cold over ice, and diluted with water or sparkling water.

    To make sekanjabin, you simmer vinegar until it leaves behind a wonderfully tangy sweet and sour syrup that makes my favorite, refreshing summer drink. The classic sekanjabin is cucumber mint, which is one of the flavors in this ultimate sekanjabin recipe guide.

    Did you know that shrubs, syrups, sherbet, sorbet, and even the julep are all known descendants of sharbat? Think of sharbet as the head of the family tree of all these amazing sweet recipes.

    In this post, I'll show you how to make 9 different sekanjabin flavors and give you 12 serving variations over ice with water or sparkling water. You can choose your own adventure and make the sekanjabin that appeals to you the most!

    Fun fact, sekanjabin can also be served as a dipping syrup with romaine lettuce. It's the perfect snack for a hot day!

    Glasses with different colored drinks.

    This post contains affiliate links where I might receive a commission if you make a purchase, at no additional cost to you. Thanks for your support!

    TABLE OF CONTENTS hide
    1 The Basics of Making Sekanjabin
    2 Sekanjabin Flavored 9 Ways
    3 12 Delicious Combinations to Try
    4 Sekanjabin FAQs
    5 Related Recipes
    6 9 Sekanjabin Recipes, Served 12 Ways

    The Basics of Making Sekanjabin

    To make any sekanjabin, you will need water, sugar (granulated, turbinado, or honey), and vinegar (champagne or apple cider). You can also add flavors like fruits, roots like ginger, and herbs.

    The base of a sekanjabin is a simple syrup, with vinegar added at the end of simmering. The mixture continues to simmer to evaporate out that strong, acidic flavor, leaving behind a delicious, balanced, sweet and sour syrup.

    You can infuse flavors into the syrup before and after you add the vinegar. Fruits and roots like ginger are added before removing the vinegar-syrup from the heat, and more delicate flavors like fresh herbs are added once the vinegar-syrup is removed from the heat and infused as it cools.

    To serve, you will need ice, water or sparkling water. You can also add fresh fruit like melons or berries, cucumber, and fresh herbs. See serving inspiration here.

    Sekanjabin Flavored 9 Ways

    For all 9 recipes, start by adding 1 cup of water and 1.5 cups of sugar to a saucepan. You can use granulated sugar, turbinado sugar, or honey.

    Mint

    Turn the heat to medium and stir until dissolved. Bring to a boil, then reduce to a simmer. Simmer for 2 minutes. Add ½ cup of champagne or apple cider vinegar. Simmer for 1 more minute.

    Remove from heat. Add the mint. Steep at room temperature for a minimum of 30 minutes, but preferably overnight.

    See the serving combinations here.

    Ginger

    Add ½ cup of thinly sliced ginger. Turn the heat to medium and stir until dissolved. Bring to a boil, then reduce to a simmer. Simmer for 3 minutes. Add ½ cup of champagne or apple cider vinegar. Simmer for 1 more minute. Remove from heat.

    Steep at room temperature for a minimum of 30 minutes, but preferably overnight. Strain out the ginger.

    See the serving combinations here.

    Jalapeño

    Add 2 thinly sliced jalapeños. Turn the heat to medium and stir until dissolved. Bring to a boil, then reduce to a simmer. Simmer for 2 minutes. Add ½ cup of champagne or apple cider vinegar. Simmer for 1 more minute. Remove from heat.

    Steep at room temperature for a minimum of 30 minutes, but preferably overnight. Strain out the jalapeño.

    See the serving combinations here.

    Strawberry Mint or Strawberry Basil

    Add 1 cup of stemmed and halved strawberries, large ones quartered. Turn the heat to medium and stir until dissolved. Bring to a boil, then reduce to a simmer. Simmer for 2 minutes. Add ½ cup of champagne or apple cider vinegar. Simmer for 1 more minute. Remove from heat.

    Add the mint or basil. Steep at room temperature for a minimum of 30 minutes, but preferably overnight.

    Pick out the mint or basil and blend the mixture. Strain out the strawberry seeds with cheesecloth or a nut milk bag.

    See the serving combinations here.

    Ginger Mint or Jalapeño Mint

    Add ½ cup of thinly sliced ginger or 2 thinly sliced jalapeños. Turn the heat to medium and stir until dissolved. Bring to a boil, then reduce to a simmer. Simmer for 3 minutes. Add ½ cup of champagne or apple cider vinegar. Simmer for 1 more minute. Remove from heat.

    Add the mint. Steep at room temperature for a minimum of 30 minutes, but preferably overnight. Strain out the mint and ginger or jalapeño.

    See the serving combinations here.

    Rose Mint or Orange Blossom Mint

    Add ¼ cup of rose water or orange blossom water. Turn the heat to medium and stir until dissolved. Bring to a boil, then reduce to a simmer. Simmer for 2 minutes. Add ½ cup of champagne or apple cider vinegar. Simmer for 1 more minute. Remove from heat.

    Add the mint. Steep at room temperature for a minimum of 30 minutes, but preferably overnight. Strain out the mint.

    See the serving combinations here.

    Green drink with ice and mint.

    12 Delicious Combinations to Try

    To serve, fill a glass with ice. Pour in the syrup and water or sparkling water at a ratio of 1:4 to 1:6 depending on your sweetness preference.

    The serving suggestions below assume 1-1.5 cups of water or sparkling water are added.

    Glasses with different colored drinks.
    1. Cucumber Mint: Grate ½ of a Persian cucumber into the glass. Garnish with a sprig of fresh mint.
    2. Mint: Serve with a sprig of fresh mint.
    3. Ginger: Serve with a slice or wedge of lime.
    4. Jalapeño: Serve with a few thin slices of jalapeño.
    5. Strawberry Mint: Serve with a sprig of fresh mint and a few sliced strawberries.
    6. Strawberry Basil: Serve with a sprig of fresh basil and a few sliced strawberries.
    7. Ginger Mint: Serve with a sprig of fresh mint.
    8. Jalapeño Mint: Serve with a sprig of fresh mint and a few thin slices of jalapeño.
    9. Rose Mint: Serve with edible roses and a sprig of fresh mint.
    10. Watermelon Jalapeño Mint: Take 3-5 1-inch watermelon cubes and smash them using a cocktail muddler or mortar and pestle. Add the juice and watermelon chunks to the glass. Garnish with a few thin slices of jalapeño and a sprig of fresh mint.
    11. Matcha Mint: Add 1 teaspoon of matcha powder to a bowl with 1 tablespoon of water. Whisk together to remove all the clumps, preferably with a matcha whisk. You can also sift in the matcha powder to help reduce clumping. Add to the glass and garnish with a sprig of fresh mint.
    12. Orange Blossom Mint: Serve with edible flowers and a sprig of fresh mint.

    To make a batch for a large crowd, fill a pitcher with syrup and water or sparkling water at a ratio of 1:4 to 1:6 depending on your sweetness preference. Chill in the refrigerator, and add ice just before serving.

    You can serve the garnishes like grated cucumber, smashed or blended melon, and fresh mint on the side with plenty of extra ice cubes.

    To serve as a snack, simply serve in a small bowl next to romaine lettuce leaves.

    Keep the sekanjabin in a sealed container in the refrigerator. It will last for a very long time.

    Sekanjabin FAQs

    What is it?

    A Persian simple syrup vinegar served as a refreshing, summer drink over ice with water or sparkling water. It is traditionally made with honey as the sugar, and infused with mint. It is then served with grated cucumber in the glass.

    What is the difference between sharbat and sekanjabin?

    Sekanjabin is a type of sharbat. Sharbat is a simple syrup drink prepared with fruits, herbs, or flower petals. Sekanjabin is a simple syrup with vinegar, the sweet and sour version of a sharbat.

    Where did the originate?

    They are believed to have originated in Iran in the 11th century. It is also said that shrubs, syrups, sherbet, sorbet, and even the julep are known descendants of sharbat. "The term "shrub" is borrowed from the Arabic word sharāb meaning, 'to drink.'" [source]

    How do you pronounce sekanjabin?

    Seh-KAN-jāh-bean.

    Green drink with ice and mint.

    Related Recipes

    If you love Persian food and recipes and love this sekanjabin, you'll want to try one of these favorites next:

    • Faloodeh - Persian Rose & Lime Granita (Classic & Popsicles)
    • Persian Saffron Rose Ice Cream
    • Sour Cherry Shrub - Drinking Vinegar
    • Sour Cherry Syrup

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    Green drink with ice and mint.
    Print Recipe
    5 from 1 vote

    9 Sekanjabin Recipes, Served 12 Ways

    Make your favorite version of sekanjabin – a wonderfully tangy sweet and sour syrup that makes my favorite refreshing and cold summer drink.
    Prep Time5 mins
    Cook Time5 mins
    Resting Time30 mins
    Total Time40 mins
    Course: Drinks
    Cuisine: Persian
    Diet: Gluten Free, Kosher, Vegan, Vegetarian
    Servings: 180
    Calories: 40kcal
    Author: Candice

    Ingredients

    Mint

    • 1 cup water
    • 1 ½ cups sugar granulated, turbinado, or honey
    • ½ cup vinegar champagne or apple cider
    • 15 sprigs fresh mint

    Ginger

    • 1 cup water
    • 1 ½ cups sugar granulated, turbinado, or honey
    • ½ cup vinegar champagne or apple cider
    • ½ cup ginger thinly sliced, peeling optional

    Jalapeño

    • 1 cup water
    • 1 ½ cups sugar
    • ½ cup vinegar
    • 2 jalapeños thinly sliced

    Strawberry Mint or Basil

    • ¾ cup water
    • 1 ½ cups sugar
    • 1 cup strawberries stemmed and halved
    • ½ cup vinegar
    • 15 sprigs mint or basil

    Ginger or Jalapeño Mint

    • 1 cup water
    • 1 ½ cups sugar
    • ½ cup vinegar
    • ½ cup ginger or 1 jalapeño thinly sliced
    • 15 sprigs fresh mint

    Rose or Orange Blossom Mint

    • ¾ cup water
    • 1 ½ cups sugar
    • ¼ cup rose water or orange blossom water
    • ½ cup vinegar
    • 15 sprigs fresh mint

    Instructions

    Sekanjabin Syrup

    • Add the sugar and water to a saucepan.
    • Mint: Turn the heat to medium and stir until dissolved. Bring to a boil, then reduce to a simmer. Simmer for 2 minutes. Add ½ cup of vinegar. Simmer for 1 more minute. Remove from heat. Add the mint. Steep at room temperature for a minimum of 30 minutes, but preferably overnight. Strain out the mint.
      Ginger: Add the thinly sliced ginger. Turn the heat to medium and stir until dissolved. Bring to a boil, then reduce to a simmer. Simmer for 3 minutes. Add ½ cup of vinegar. Simmer for 1 more minute. Remove from heat. Steep at room temperature for a minimum of 30 minutes, but preferably overnight. Strain out the ginger.
      Jalapeño: Add the thinly sliced jalapeño. Turn the heat to medium and stir until dissolved. Bring to a boil, then reduce to a simmer. Simmer for 2 minutes. Add ½ cup of vinegar. Simmer for 1 more minute. Remove from heat. Steep at room temperature for a minimum of 30 minutes, but preferably overnight. Strain out the jalapeño.
      Strawberry Mint or Basil: Add the strawberries. Turn the heat to medium and stir until dissolved. Bring to a boil, then reduce to a simmer. Simmer for 2 minutes. Add ½ cup of vinegar. Simmer for 1 more minute. Remove from heat. Add the mint or basil. Steep at room temperature for a minimum of 30 minutes, but preferably overnight. Pick out the mint or basil and blend the mixture. Strain out the strawberry seeds with cheesecloth or a nut milk bag.
      Ginger or Jalapeño Mint: Add the thinly sliced ginger or jalapeño. Turn the heat to medium and stir until dissolved. Bring to a boil, then reduce to a simmer. Simmer for 3 minutes. Add ½ cup of vinegar. Simmer for 1 more minute. Remove from heat. Add the mint. Steep at room temperature for a minimum of 30 minutes, but preferably overnight. Strain out the mint and ginger or jalapeño.
      Rose or Orange Blossom Mint: Add the rose or orange blossom water. Turn the heat to medium and stir until dissolved. Bring to a boil, then reduce to a simmer. Simmer for 2 minutes. Add ½ cup of vinegar. Simmer for 1 more minute. Remove from heat. Add the mint. Steep at room temperature for a minimum of 30 minutes, but preferably overnight. Strain out the mint.

    Serving Tips & Variations

    • Fill a glass with ice. Pour in the syrup and water or sparkling water at a ratio of 1:4 to 1:6 depending on your sweetness preference.
    • The serving suggestions below assume 1-1.5 cups of water or sparkling water.
      Cucumber Mint: Grate ½ of a Persian cucumber into the glass. Garnish with a sprig of fresh mint.
      Mint: Serve with a sprig of fresh mint.
      Ginger: Serve with a slice or wedge of lime.
      Jalapeño: Serve with a few thin slices of jalapeño.
      Strawberry Mint: Serve with a sprig of fresh mint and a few sliced strawberries.
      Strawberry Basil: Serve with a sprig of fresh basil and a few sliced strawberries.
      Ginger Mint: Serve with a sprig of fresh mint.
      Jalapeño Mint: Serve with a sprig of fresh mint and a few thin slices of jalapeño.
      Rose Mint: Serve with edible roses and a sprig of fresh mint.
      Watermelon Jalapeño Mint: Take 3-5 1-inch watermelon cubes and smash them using a cocktail muddler or mortar and pestle. Add the juice and watermelon chunks to the glass. Garnish with a few thin slices of jalapeño and a sprig of fresh mint.
      Matcha Mint: Add 1 teaspoon of matcha powder to a bowl with 1 tablespoon of water. Whisk together to remove all the clumps, preferably with a matcha whisk. You can also sift in the matcha powder to help reduce clumping. Add to the glass and garnish with a sprig of fresh mint.
      Orange Blossom Mint: Serve with edible flowers and a sprig of fresh mint.

    Video

    Notes

    To make a batch for a large crowd, fill a pitcher with syrup and water or sparkling water at a ratio of 1:4 to 1:6 depending on your sweetness preference. Chill in the refrigerator, and add ice just before serving. You can serve the garnishes like grated cucumber, smashed or blended melon, and fresh mint on the side with plenty of extra ice cubes.
    To serve as a snack, simply serve in a small bowl next to romaine lettuce leaves.
    Keep the sekanjabin in a sealed container in the refrigerator. It will last for a very long time.
    The 180 servings are calculated into the nutrition facts and assume you are making all 6 versions. Each version assumes a 2-tablespoon single serving and yields about 30 servings.

    Nutrition

    Calories: 40kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 6mg | Fiber: 1g | Sugar: 10g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg
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    Meet Candice

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My Persian Jewish heritage influences most of my recipes, and my travels inspire them. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

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    Meet Candice

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My Persian Jewish heritage influences most of my recipes, and my travels inspire them. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

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