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!

• Preparation Time: 25 mins
• Cooking Time: 30 mins
• Total Time: 55 mins
• Calories: 114 Calories

Ingredients

• 4 cups white sugar
• 2 cups water
• 1 cup chopped fresh mint
• ½ cup sliced fresh ginger
• 12 ounces fresh or frozen strawberries, chopped
• 2 lemons, peeled and juiced
• 1 cup white balsamic vinegar (not distilled vinegar)

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

To use, stir 1 part syrup into 4 to 6 parts water; serve cold with ice if desired.