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.
- 5 water
- 2 red wine vinegar
- 8 Splenda (or sugar)
- 1 oz. dried spearmint leaves
- Put all ingredients except the mint in a saucepan.
- Stir while heating until the sugar is dissolved.
- Add the mint and bring to a boil.
- Reduce heat and simmer for 1/2 hour.
- Let cool and strain into bottles (makes about 2 quarts).
- To use, dilute the syrup (5 to 10 parts water to 1 part syrup) to taste with cold water.