Mint syrup (Sekanjebin)

Something for both children and adults!
This syrup is so refreshing! You can use it as a dip or drink.
Nothing quenches thirst like this particular syrup mixed with water.

In Iran, we are careful what we eat in winter, spring, etc. When spring comes, it is customary to offer salad (Romaine salad) with accessories. One of the accessories for the Romaine salad is just mint syrup. The other one is a mixture of white wine vinegar and Angelika.
First, you fold a leaf of romaine salad several times to make it like a bit of dolme – then dip it into an individual small bowl of syrup or a mixture of vinegar and Angelika before eating it.
Mix the mint syrup with water in a large glass, put in lots of ice, and also small diced cucumber, incredibly refreshing. Some grate the cucumber on the rough side of the grater, some dice the cucumber, do what is easiest for you. Also, serve long spoons with the drink so your guests can eat the cucumber.
The syrup contains a lot of sugar, but you do not have to take much to make it taste good (1 part syrup with 9 parts water approx.), Mix and taste to suit your taste. Faithful to my traditions, I made mint syrup today. The mint syrup drink is an absolute favorite in our household. I am also kindly asked to make some for my sons’ comrades; that’s great feedback. 😊

Provides 1-liter syrup.
4 1/2 dl water
13 dl sugar
3 1/4 dl white wine vinegar of very good quality
10 stalks of mint


  1. Wash the mint stalks properly. I pour water into the sink and let the stalks lay there for a while, pick up and let all water drain off.
  2. Bring the water to a boil.
  3. Add the sugar, stir until the sugar dissolves completely.
  4. Bring it to a boil and let it boil for about 5 minutes.
  5. Add the vinegar and bring it to a boil again. Lower the heat and let it simmer for another 20 – 25 minutes.
  6. Remove the pan from the stove and add the mint stalks and let it cool with the lid on for 24 hours in order for the syrup to take some taste from the mint.
  7. Pick up the mint and squeeze out all the syrup.
  8. Strain the syrup and pour it into clean bottles.

Do not have to be stored in the fridge. Long shelf life.


Serve as a dip with Romaine salad
Vinegar mixture: Pour some white wine vinegar into a small bowl – add one to two teaspoons Angelika and mix well.

Pour mint syrup into a small bowl
Fold the salad leaves like dolma and dip in your preference.

Great way to get someone with a vegetable phobia to eat salad maybe?

Serve as  a drink:
Mix  1 part syrup with 9 parts water, ice, and diced cucumber. It is so refreshing.




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