Based on an ancient Persian recipe, this drink syrup (sekanjabin) with strawberry, ginger, and mint keeps virtually indefinitely without special care.
Preparation Time
25 mins
Cooking Time
30 mins
Total Time
55 mins
Recipe Instructions
Step 1
Bring sugar and water to a boil in a large pot over high heat; boil until sugar has dissolved. Stir in strawberries, mint, ginger, lemon peels, and lemon juice; return to a boil. Reduce heat to medium; simmer for 20 minutes. Off heat, stir in vinegar. Set syrup aside at room temperature for 8 hours to overnight.
Step 2
Strain mixture through a fine-mesh sieve; discard or reserve solids. Store syrup at room temperature in a sterile container.
Step 3
Stir 1 part syrup into 4 to 6 parts water; serve cold with ice if desired.
Ingredients
4 cups white sugar
2 cups water
1 cup chopped fresh mint
12 ounces fresh or frozen strawberries, chopped
2 lemons, peeled and juiced
1 cup white balsamic vinegar (not distilled vinegar)
