Sweet/Sour Mint Syrup (Sekanjabin سکنجبین)

During the Summer time in Iran to avoid of heat of summer, housewives make and bottle different types of syrups (Sharbat)by cooking fruits or flowers and herbs in dissolved sugar/honey syrup and store it for warm days and when we are gathering in family members , friends and guests group, we serve it. One of most popular sharbat is Mint syrup).

Basically it made from white vinegar (serkeh سرکه ), sugar/honey (angabin عسل) and water. You can flavour with different kinds of essence but mint is most popular.
Sekanjabin سکنجبین , is a sort of syrups that we serve it with lettuce. After preparing syrup, dip lettuce leaves in the syrup ( sekanjabin) and eat it, sooooo good.
In olden times, based on traditional medicines in Iran, each vegetable , fruit, meat or any ingredient for making food, has a “cold” or “hot” attribute.
These terms relate to the fundamental nature of the food and are not related to temperature.

For example. The following recipe is a kind of syrup with a “hot” attribute and is served with lettuce leaves which have a “cold” attribute and the combination of these two different atributes , will combine to produce a “balanced” meal , this process is called food treatment.

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Ingredient

400g honey or white sugar

1 cup water

2/3 cup white vinegar/ rice vinegar or apple cider vinegar

Handful fresh mint leaves

Preparation
In a pot combine sugar or honey with water, bring it to a boil. Reduce the heat to medium and let it boil for 10 minutes. Now, add vinegar and bring it back to a boil. Then, simmer 20 minutes or until it thickens. In the last minute add chopped fresh mint leaves to the syrup and remove from the heat. cover the syrup with a lid and let to cool. Now syrup is ready. remove mint leaves and refrigerate it for few months. . Serve it with lettuce leaves and enjoy it.

شربت سکنجبین

در تابستان گرم معمولا خانمهای خانه دار شروع به تهیه ی شربت میوه با طعم های مختلف می کنن. این شربت ها را در بطری های مناسب ریخته و در یخچال یا بخش‌های خنک خانه نگه داری می کنن و در موقعیت های مختلف مثل مهمانی های عصرانه- فامیلی و دوستانه به صرف می رسه. شربت_ سکنجبین یکی از قدیمی ترین شربت های تابستانی در ایران هست که از ترکیب عسل/شکر با سرکه تهیه میشه و معمولن با کاهو و در تابستان سرو میشه و مزه ی کاهو رو دو برابر بهتر میکنه. گاهی نعنای تازه هم به شربت اضافه میکنن که طعم نعنایی بگیره.

مواد لازم

چهار صد گرم عسل یا شکر سفید

یک پیمانه آب

دوسوم پیمانه سرکه

چند برگ نعنای تازه و ریز خرد شده

طرز تهیه

آب را با شکر در یک قابلمه ریخته و بگذارید بجوشد. سپس بگذارید با حرارت متوسط به مدت 10 دقیقه بجوشد. .

بعد از ده دقیقه سرکه را اضافه نموده و مجددن شربت را بجوش بیاورید و سپس حرارت را کم کرده و بگذارید به مدت 20 دقیقه روی حرارت باشد یا زمانی که شربت غلیظ شودو در دقیقه آخر برگ های خرد شده ی نعنا را به شربت اضافه کنید. قابلمه را از روی حرارت برداشته و در آن را بگذارید تا خنک شده و عطر و طعم نعنا به خورد شربت برود. وقتی شربت خنک شده برگ ها ی نعنارا از داخل آن خارج کرده و شربت را داخل ظرف در دار و در یک محیط خنک نگه داری کنید د. . این شربت چند ماه فرصت مصرف دارد.

سکنجبین نعنایی را میتوان با اضافه نمودن آب – و یخ به صورت شربت استفاده کرد و یا آن را با برگ های تازه ی کاهو میل کنید.

Published by rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am a photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website. View more posts