Strawberry, Ginger and Mint Syrup
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!
Ingredients
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)
Method
Prep:20min ›
Cook:30min ›
Extra time:8hr cooling ›
Ready in:8hr50min
- 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.
- 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.
- To use, stir 1 part syrup into 4 to 6 parts water; serve cold with ice if desired.
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Reviews & ratings
Average global rating:
(15)
Reviews in English (13)
So amazing! I had never heard of Sekanjabin before, but I googled it and now I know...But anyway I was afraid to use the white balsamic vinegar, but it is SO GOOD! my 2 year old daughter loves it! It is perfect prepared as written. The strawberry taste is great. The store had Pear infused white balsamic as well as Raspberry infused for the same price and I think that may taste good as well. Thanks! - 26 Apr 2012 (Review from Allrecipes US | Canada)
Very flavourful. I made it with the same quantities, but my kids found the ginger nad lenmon flavour too strong, so I made the same thing (but a lesser quantity) omitting the lemon and ginger, let it rest overnight with the balsamic vinegar, and added this to the first sekanjabin. The result is a fuller strawberry flavour, with the wonderful after-taste of lemony-ginger. HMM! Thank you for sharing. - 27 Aug 2008 (Review from Allrecipes US | Canada)
This is wonderful. I was suprised by the vinegar but it prompted me to learn more about Sekanjabin. Thanks for a great recipe and cultural lesson. - 30 Mar 2008 (Review from Allrecipes US | Canada)
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