Persian Mint Drink (Sekanjabin)

This recipe is based on one I found in Fihrist of al-Nadim, a medieval Arabic cookbook. I converted the recipe to use modern measurements and ingredients and often served it at SCA events. I often make it for non-medieval events (e.g. block parties and Passover) and most people like it and find it to be a very refreshing drink.

Ingredients

• 5 water
• 2 red wine vinegar
• 8 Splenda (or sugar)
• 1 oz. dried spearmint leaves

Instructions

1. Put all ingredients except the mint in a saucepan.
2. Stir while heating until the sugar is dissolved.
3. Add the mint and bring to a boil.
4. Reduce heat and simmer for 1/2 hour.
5. Let cool and strain into bottles (makes about 2 quarts).
6. To use, dilute the syrup (5 to 10 parts water to 1 part syrup) to taste with cold water.