Sekanjabin - Iranian Mint Vinegar Syrup

Ingredients

• 2 cups sugar
• 4 cups water
• 3/4 cup white vinegar
• 2 tablespoons fresh mint, chopped

Directions

1. In a medium saucepan, combine the sugar and water. Stir to combine and bring to a boil over medium heat.
2. Reduce the heat to low and simmer for 10 minutes, stirring occasionally.
3. Add the vinegar and mint and stir to combine. Simmer for an additional 20 minutes.
4. Remove from heat and let cool. Strain the syrup through a fine mesh sieve to remove the mint leaves.
5. Pour the syrup into a jar or bottle and store in the refrigerator for up to two weeks.

Interesting Facts

• Sekanjabin has been enjoyed by Iranians since the 6th century AD.
• It is traditionally served as a refreshing beverage, but can also be used as a glaze for meats or fish, or as a topping for ice cream.
• Sekanjabin can also be used as a salad dressing or marinade.