Sekanjabin (Persian ginger syrup)

    13 min

    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!

    20 people made this

    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 in English (21)


    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


    I used half white sugar and half brown sugar. After straining off the ginger, it was delicious to eat! When adding the water to make the drink, I found that a 4 to 1 ratio was best!  -  07 Sep 2011  (Review from Allrecipes US | Canada)