Sharbat-e Sekanjebin (Sweet and Sour Mint Syrup)

1. 1

   Bring water and sugar to a boil in saucepan over high heat.

2. 2

   Reduce heat to medium, stirring once.

3. 3

   Cook for 10 minutes, or until sugar has dissolved.

4. 4

   Add vinegar and mint, and return to a boil over high heat.

5. 5

   Reduce heat to medium, and cook for 25 minutes, or until syrup forms.

6. 6

   Remove from heat, and allow to cool.

7. 7

   Discard mint sprigs.

8. 8

   Pour syrup into clean bottle, cork tightly and use as needed.

9. 9

   To serve, use 1 part syrup to 3 or 4 parts water, 4 ice cubes, grated cucumber, slice of lime, fresh basil leaves and spoonful of cherries or pomegranate seeds.

10. 10

    Stir and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.