Strawberry, Ginger and Mint Syrup

Strawberry, Ginger and Mint Syrup


9 people made this

About this recipe: This syrup is known as Sekanjabin and is based on an ancient Persian recipe. When diluted with water and served over ice, it's a very refreshing summertime drink!

The Magpie

Serves: 30 

  • 800g caster sugar
  • 475ml water
  • 300g fresh or frozen strawberries, chopped
  • 25g fresh mint, chopped
  • 50g sliced fresh ginger
  • 2 lemons, peeled and juiced
  • 235ml white balsamic vinegar (not distilled vinegar)

Prep:20min  ›  Cook:30min  ›  Extra time:8hr cooling  ›  Ready in:8hr50min 

  1. Bring the sugar and water to the boil over high heat. Boil until the sugar has dissolved, then stir in the strawberries, mint, ginger, lemon peels and lemon juice. Return to the boil, then reduce heat to medium and simmer for 20 minutes. Remove from heat, and stir in the white balsamic vinegar.
  2. Allow the syrup to stand overnight at room temperature, then strain out the fruits with a fine sieve. Store at room temperature in a sterile container.
  3. To use, stir 1 part syrup into 4 to 6 parts water; serve cold with ice if desired.

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