Persian drink
شربت سکنجبین
A chilled Persian sweet-sour mint and vinegar drink with cucumber
Sugar, vinegar, and fresh mint are simmered into a concentrated sweet-sour syrup, then chilled and diluted over ice with cold water, grated Persian cucumber, and fresh lime. The concentrate can also be served separately with crisp lettuce.
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Across time and place
Sekanjabin is a long-established Iranian syrup related to the broader historical family of vinegar-and-sweetener preparations often called oxymels in English. Earlier forms used honey with vinegar; sugar became common in later household versions, frequently with mint. In Iran it is served diluted as sharbat, combined with cucumber, or offered as a concentrated dip for lettuce. This recipe presents the familiar mint-and-sugar form without making medicinal claims.
Across Iran
The marker indicates a broad Iranian culinary tradition—not a proven point of invention.
Sekanjabin belongs to a long history of sweetened vinegar preparations used in Iranian food and medical writing. Encyclopaedia Iranica records the familiar Persian syrup as vinegar and sugar—originally honey—usually flavored with mint, and also documents its pairing with cucumber.
The modern mint sekanjabin in this recipe is distinctly established in Iranian cuisine, while vinegar-and-honey oxymels have a broader ancient and medieval history. Its diluted sharbat and lettuce-dip services are both familiar Iranian forms.
Before you begin
Every ingredient includes U.S. and metric quantities, buying guidance, preparation, and a practical substitution.
Why it mattersSugar balances the vinegar and creates a concentrated syrup for later dilution.
ChooseUse dry, free-flowing granulated sugar.
PrepareDissolve completely in water before adding vinegar.
SubstituteHoney may replace part of the sugar for an older-style profile, but the flavor and thickness change.
AllergenNo common major allergen; honey must not be served to children under 12 months.
Why it mattersWater dissolves the sugar and controls the concentrate’s final thickness.
ChooseUse fresh-tasting potable water.
PrepareCombine with sugar before heating.
SubstituteNo substitution is needed.
AllergenNo allergen.
Why it mattersMint perfumes the syrup with the cooling aroma characteristic of this version.
ChooseChoose fragrant, unwilted sprigs without black or slimy leaves.
PrepareWash well, dry, and tie loosely with kitchen twine for easy removal.
SubstituteSpearmint is ideal; peppermint produces a sharper, more mentholated syrup.
AllergenNo common major allergen; mint sensitivity is possible.
Why it mattersVinegar supplies the clean acidity that defines sekanjabin’s sweet-sour balance.
ChooseChoose a culinary vinegar around 5% acidity with no harsh off odor.
PrepareAdd slowly to the hot syrup in a ventilated kitchen and avoid inhaling steam.
SubstituteApple-cider vinegar works but gives a fruitier, darker syrup.
AllergenSome wine vinegars contain sulfites; check the label if sensitive.
Why it mattersA small pinch clarifies the sweet-sour contrast without tasting salty.
ChooseUse fine salt for complete dissolution.
PrepareAdd with the sugar and water.
SubstituteOmit if needed.
AllergenNo common major allergen.
Why it mattersCold water dilutes the concentrate into a refreshing table drink.
ChooseUse cold potable water with a neutral taste.
PrepareBegin with the measured amount and adjust after tasting.
SubstituteReplace up to half with plain sparkling water immediately before serving.
AllergenNo allergen.
Why it mattersCucumber adds crisp fragrance and makes sekanjabin-khiar especially refreshing.
ChooseChoose firm, unwaxed cucumbers without soft ends.
PrepareWash well and grate shortly before mixing; peeling is optional.
SubstituteOmit for plain sharbat or use thin cucumber ribbons as garnish.
AllergenNo common major allergen; wash before raw use.
Why it mattersIce keeps the diluted sharbat cold without requiring excessive concentrate.
ChooseUse clean ice made from potable water.
PrepareAdd immediately before serving.
SubstituteUse prechilled glasses if serving without ice.
AllergenNo allergen.
Why it mattersLime adds a fresh high note beyond the vinegar’s deeper acidity.
ChooseChoose heavy, aromatic limes without mold.
PrepareJuice and strain immediately before mixing the pitcher.
SubstituteFresh lemon juice works with a slightly softer character.
AllergenNo common major allergen; citrus sensitivity is possible.
Why it mattersFresh sprigs identify the mint flavor and add aroma at the rim.
ChooseChoose small crisp sprigs.
PrepareWash, dry, and keep refrigerated under a barely damp towel.
SubstituteOmit or garnish with a cucumber ribbon.
AllergenNo common major allergen; wash before raw use.
Why it mattersWedges allow individual adjustment of acidity at the table.
ChooseChoose a firm lime with intact, aromatic skin.
PrepareWash the rind before cutting.
SubstituteUse lemon wedges if preferred.
AllergenNo common major allergen; citrus sensitivity is possible.
Step by step
Wash the mint thoroughly, dry it, and tie the main bunch loosely with kitchen twine so it can be removed without leaving cooked leaves in the syrup.
Combine sugar, concentrate water, and salt in a nonreactive saucepan. Heat over medium-low, stirring gently until the syrup becomes completely clear.
Add the tied mint, pressing it beneath the syrup. Simmer very gently without vigorous boiling.
With ventilation on and your face away from the steam, pour in vinegar slowly. Simmer gently, uncovered, then remove the mint bundle.
Strain the hot concentrate into a clean heat-safe container. Cool briefly, cover, and refrigerate until thoroughly cold.
Wash and finely grate the cucumbers shortly before service. Keep all juice and pulp unless an especially clear drink is preferred.
In the pitcher, combine 1 1/2 cups (360 mL) cold concentrate, cold serving water, cucumber, and lime juice. Stir, taste, and add more concentrate only if needed.
Add ice immediately before serving. Pour into chilled glasses and garnish each with mint and a lime wedge, stirring the pitcher between pours to redistribute cucumber.
Refrigerate the strained concentrate in a clean covered container for up to 3 weeks. Refrigerate diluted sharbat for up to 2 days without ice; cucumber texture is best on the first day. Do not store at room temperature.
Serve cold; do not reheat the diluted drink. If chilled concentrate crystallizes, warm only the required amount gently in a water bath, then cool again before dilution.
Food safety
This homemade syrup is not a validated shelf-stable preserve and must remain refrigerated. Use a clean container, avoid inhaling hot vinegar steam, and discard the concentrate if it ferments unexpectedly, develops mold, becomes ropy, or smells unusual.
Good to know
Vinegar strength varies. Dilute the finished drink with more cold water and a little concentrate made without additional vinegar; do not mask harsh acidity with large amounts of sugar at the table.
Undissolved crystals on the pan wall can seed crystallization. Dissolve gently, avoid stirring after boiling begins, and keep the pot sides clean.
Yes. Use an unflavored vinegar of roughly 5% acidity. It makes the syrup fruitier and darker, so begin with slightly less and adjust after chilling.
Begin with about 3 tablespoons (45 mL) concentrate per 1 cup (240 mL) cold water and ice, then adjust for the vinegar strength and your preferred sweetness.
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