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| 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."
Ingredients :
- 8 cups orange blossom honey
- 5 cups water
- 2 cups white wine vinegar
- 12 large sprigs fresh mint
Instructions :
| Prep : 10M | Cook : 32M | Ready in : 2H30M |
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- 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.
Notes :
- Keep in a sealed container; a cleaned 2 liter soda bottle works great. Chill several hours prior to serving.
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