Sharbat-e Sekanjabin

Ingredients

Instructions

1. 1

   Pick the mint leaves from the tougher lower stems and lightly bruise them with your fingers to help release their oils. Set out 2 glasses and, if you want the drink very cold, chill them briefly while you make the syrup.

2. 2

   Add the water and granulated sugar to a small saucepan. Bring to a gentle simmer over medium heat, stirring just until the sugar fully dissolves and the liquid looks clear; avoid vigorous boiling, which can dull the fresh flavor.

3. 3

   Add the fresh mint and simmer very gently for 2 minutes, pressing the leaves down into the syrup. Remove from the heat, then stir in the white wine vinegar and rose water. The aroma should be sweet, floral, and lightly sharp.

4. 4

   Strain the syrup into a jug, pressing lightly on the mint but not crushing it hard, so the syrup stays bright and not grassy.

5. 5

   To serve, divide the ice cubes between 2 glasses. Pour in the syrup evenly, then top each glass with cold water and stir. Taste and add a splash more cold water if you prefer a lighter drink. Garnish with fresh mint leaves and serve immediately.

Nutrition per serving

Notes

• •For a more traditional sweet-sour balance, keep the vinegar noticeable; Sekanjabin should taste refreshing, not just sugary.
• •If using stronger rose water, start with 5 ml and adjust to taste, as brands vary a lot.
• •This quick version skips a long steeping time to fit the 10-minute target; for deeper mint flavor, let the syrup stand 15-20 minutes before straining.
• •It pairs especially well with crisp cucumber slices added to the glass or served alongside.

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