Sekanjabin (Persian ginger syrup)

Sekanjabin (Persian ginger syrup)


16 people made this

About this recipe: Sekanjabin (sometimes spelled sekanjubin or sekanjamin, among others) is a delicious and refreshing Persian drink that dates as far back as the 10th century AD. The syrup lasts indefinitely, and is also nice to drizzle over fresh fruit, so it's great to have around. Enjoy!

The Magpie

Makes: 1 litre of syrup

  • 800g caster sugar
  • 600ml water
  • 250ml red or white wine vinegar
  • 8 tablespoons minced fresh root ginger

Prep:10min  ›  Cook:3min  ›  Ready in:13min 

  1. Boil the sugar and water together in a large saucepan over high heat for 2 to 3 minutes. Remove the pan from the heat, and stir in the vinegar and minced ginger.
  2. Allow mixture to cool to room temperature, then strain out the minced ginger with a fine sieve. Store at room temperature in a sterile container.
  3. To make a drink, stir 1 part syrup into 4 to 5 parts water; serve chilled with ice if desired.

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Reviews (2)


Delicious! - 01 Aug 2015


I tried this with red wine vinegar and gives it a lovely deeper colour. Great for warm day. - 30 May 2015

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