MINT SEKANJABIN

2 1/2 cups water
4 cups sugar
1 cup wine vinegar
8 sprigs fresh mint

Combine water and sugar and bring to a boil, stirring frequently until sugar dissolves. Add vinegar and simmer 1/2 hour. Remove from heat and plunge mint sprigs into hot syrup. Let cool and bottle (supposedly the syrup need not be refrigerated, but I usually do). Leave the leaves in the syrup till you’re ready to use it; discard them after removing. To make a light, refreshing drink, mix the syrup with water at about 10 or 12 parts water per part of syrup.

Apparently it’s the technique, not the mint, that makes this “sekanjabin” -I’ve seen, though not made, recipes for citrus-based sekanjabins. This can also be made from dried mint, and I imagine that other fresh/dried herbs could be used the same way, or even combinations of herbs. If anyone experiments, I’d love to hear how it turns out.

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