Sharbat ’e Sekanjabin (Persian Mint Shrub)
5
- Prep Time10 min
- Total Time25 min
- Makes4-6 servings
Produced by Sun Ngo; photography by Christie Vuong; food styling by Sage Dakota; prop styling by Rayna Schwartz.
If you’re a fan of lemonade, you’ll love this sweet-tart-minty Persian drink. (In northern India, a different variation of the flavoured simple syrup is known as shikanji and prepared with lemon and savoury spices.) The amount of vinegar you add to the syrup will determine its level of tartness; feel free to adjust to your taste. —Chantal Braganza
Syrup
2 cups granulated sugar
½ tsp salt
3 to 4 tbsp apple cider vinegar
1 large bunch mint
For serving
2 cups ice cubes
1 cup finely shredded cucumber
4 cups sparkling water
Mint leaves
4 to 6 whole romaine lettuce leaves, washed and dried
Instructions
Syrup: Combine sugar with salt and 1 cup water in a small saucepan set over medium-high. Bring to a boil. Boil for 5 min, then gently stir in vinegar and mint. Reduce heat to medium and continue to simmer until mixture is slightly syrupy but not thick, 15 to 20 min. Carefully remove and discard mint. Set syrup aside until completely cool. Store in a glass container and keep refrigerated until ready to use.
To serve, divide ice and cucumber among 4 to 6 tall glasses. Pour 2 to 3 tbsp sharbat syrup overtop each glass. Top with sparkling water. (Add more syrup to taste, if desired.) Garnish with fresh mint leaves and a lettuce leaf. Serve immediately.
Chantal Braganza is a writer and editor living in Toronto. She is deputy editor, food at Chatelaine, a cookbook nerd, lover of vintage dish ware, and currently training for yoga teacher certification. Her first book, Story of Your Mother, is out with Strange Light Press.
