Persian Sekanjabin

Sekanjabin is Persia’s twist on lemonade. It is made with water, sugar, vinegar and fresh mint that’s been cooling people down for over a thousand years. It’s tangy, herbal, and deeply refreshing. Traditionally it’s poured over crushed ice with grated Persian cucumber.

This page may use affiliate links. As an Amazon Associate, I earn a small commission from qualifying purchases.

Why You’ll Love Sekanjabin

Sekanjabin is delicious and refreshing. Moreover, it has wonderful medicinal properties, and the apple cider vinegar and fresh mint aid digestion. Make a batch of the syrup and it keeps for weeks — mix it with sparking or still water.

Ingredients/Equipment Notes

To make this delicious drink, you will need the following ingredients (full measurements are in the recipe card below):

• sugar
• water
• apple cider vinegar
• fresh mint
• Persian cucumber (optional)

You will also need the following equipment:

• Medium saucepan – I have this one on Amazon

How to Make Sekanjabin

1. In a medium saucepan, combine the water and sugar. Bring to a gentle boil over medium heat.
2. Add the mint bunch. Lower heat, cover, and simmer for 10 minutes.
3. Remove the mint and add the apple cider vinegar. Simmer another few minutes.
4. Remove the simple syrup from the heat. Add to a container and let cool completely.
5. Use 1 cup of the simple syrup with 8 cups of water. Serve over a cup of ice and grated Persian cucumber.

How to Serve Sekanjabin

Sekanjabin is delicious on its own over a cup of ice, or served with grated cucumber and fresh mint.

Another refreshing Persian summer drink is Sharbat Albaloo, which is a sour cherry drink. Combine 1/2 cup of the sour cherry syrup, which you can get at the Persian store or even on Amazon, with 8 cups of cold water for the perfect pitcher.

Print