Sekanjabin: Persian mint-and-vinegar syrup for cucumber drinks

Ingredients and method

Ingredients

• 2 US cups granulated white sugar
• 2 US cups drinking water for cooking the syrup
• 1/2 US cup distilled white vinegar (standard food-grade vinegar, not industrial cleaning vinegar)
• 1 US cup fresh mint leaves, rinsed and dried, loosely packed
• Cold drinking water and food-safe ice cubes for individual drinks
• 1 medium cucumber per glass, washed and grated just before serving, optional; use less if preferred
• Fresh washed romaine or butter lettuce leaves as an optional alternative way to eat the syrup

Method

1. Put the sugar and two cups water in a medium saucepan with room for bubbling. Heat and stir until dissolved, then cook uncovered at a controlled boil for about 15 minutes. Reduce the heat if it threatens to foam over; do not let it brown or boil dry.
2. Remove from the heat and wait for vigorous bubbling to settle. Carefully add the measured food-grade vinegar, keeping clear of the steam. Submerge the fresh mint with a clean spoon and cover off the burner.
3. Let the mint steep as the syrup cools, about one hour. Strain into a clean heat-safe container once safe to handle, discarding the leaves. Cover and refrigerate promptly; do not leave the pan out overnight.
4. For each drink, put 1–2 tablespoons chilled syrup in a large glass. Add cold water, ice and freshly grated cucumber if using. Stir and adjust with a little more water or syrup to taste.
5. Alternatively, pour a little chilled syrup into a small dish for dipping washed lettuce leaves. Use a clean spoon for the stored syrup and keep the main container refrigerated.