By Chef Sophia Parsa
Sharbat’e Sekanjebin is like the Persian version of kombucha -- a healthy, refreshing vinegar and honey tonic that’s great for your gut and digestion. Growing up as kids, we used to drink it in the summer. It could be either as sweet or vinegary as you want -- with varieties including pomegranate, rose water, quince (an Asian fruit), sour cherries or orange). I loved eating it and pouring the vinegar mint syrup on lettuce as a child -- like my version of apples and honey. Our version is simple and classic.
- 2 cups of water (sparkling or flat)
- 1 bunch mint
- 1 Persian cucumber
- 1 bunch of lettuce to garnish
- 1-2 tablespoons honey (add more or less to your liking)
- 3.5 fl oz apple cider vinegar
- Grate Persian cucumber. Set aside.
- Combine mint and water in a pot 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 water and discard the mint.
- Add the apple cider vinegar to the mixture and pour into a glass or jar and refrigerate until chilled.
- Give your mixture a stir or shake before pouring it into the serving glass.
- Pour into a glass and add sparkling or flat water. Garnish with grated Persian cucumber and a sprig of mint. You can also use the syrup (without water) as a dipping sauce with fresh lettuce.