Have you ever tasted Sharbat-e-Sekanjebin? It’s a traditional Persian drink with a very distinctive flavor and ancient origins. Originally used as a tonic, it was highly prized for its refreshing qualities; even the Persian physician and philosopher Avicenna mentioned it in his writings. But how is Sharbat-e-Sekanjebin made?... Let’s find out together, from the list of ingredients to the steps involved.

The ingredients needed to make Sharbat-e-Sekanjebin

What makes this drink unique is its fresh taste—sweet and tangy at the same time—the result of a special, well-balanced combination of ingredients.
To make your own Sharbat-e-Sekanjebin at home, you’ll need:

1/2 cup white vinegar (about 120 ml)
2 cups of water (250 ml)
2 cups of sugar (350–400 grams), preferably cane sugar (or honey, as called for in the traditional recipe)
plenty of fresh mint (set aside a few leaves for garnish)

Instructions

Pour the water and sugar into a saucepan and cook over medium heat, stirring constantly until the sugar is completely dissolved. At this point, reduce the heat and let it simmer gently for about ten minutes.

After ten minutes, add the vinegar and let it boil gently over low heat until the mixture begins to thicken (do not exceed 30 minutes).
Add the fresh, well-washed mint just before turning off the heat.

Let it cool, then remove the mint leaves before serving. The drink is usually served with fresh cucumbers, plenty of ice, and cold water (some recommend using sparkling water).
You can also add chia seeds or a pinch of ginger to the basic ingredients.