Persian Mint & Cucumber Cooler (Sekanjabin)

1. 1

   In a small pot over medium-high heat whisk together the sugar and wateruntil dissolved.

2. 2

   Let syrup boil together for 10 minutes, then add the white wine vinegar

3. 3

   Reduce heat to medium and cook until syrup thickens, about 20-30 minutes.

4. 4

   Remove from heat and stir in the 1 cup mint. Remove mint when syrup has cooled.

5. 5

   For a drink, mix a pitcher with syrup (measuring about 1 1/2 cups) with.

6. 6

   the 6 cups cold water and grated cucumber.

7. 7

   This will yield a sweeter drink. Add more water to dilute to your taste preference.

8. 8

   The drink is best served ice cold. Serve the syrup with crispy lettuce leaves like Romaine hearts or iceberg.

* Per serving · 4 servings · Values may vary.

No additional tips available.