Sharbat 'e Sekanjebin: Tart Persian Lemonade
April 12, 2024
In this Recipe
Ingredients
Sparkling Water or still2 cups + more for topping off
Mint1 bunch, a few sprigs reserved
Flamingo Estate Biointensive Native Wildflower Honey1-2 tbsp, more or less to your liking
Apple-Cider Vinegar3 1/2 oz
Persian Cucumbers1, grated
LettuceA few leaves, for garnish
Steps
- Combine mint and water in a pot over medium-high heat for 3-7 minutes, until the water boils. Set aside to cool. Add honey and stir until it dissolves to create a syrup. Strain the syrup and discard the mint. Add the apple cider vinegar to the mixture and pour into a glass or jar. Refrigerate until chilled.
- Give the mixture a stir or shake before pouring into serving glasses. Top it off with sparkling or still water. Garnish with grated Persian cucumber, lettuce leaves, and mint sprigs. The syrup (without water) also makes a delicious dipping sauce for fresh lettuce leaves.
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