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Total Time
20 minutes
Sekanjabin is a combination of sugar or honey, water, vinegar, and mint, simmered into a sweet-tart syrup. Keep a jar on hand for making cordials (sharbats) or flavoring desserts. This refreshing cucumber version, which gets additional tanginess from whey, is a favorite of Homa Dashtaki, author of cookbookYogurt & Wheyand founder of Brooklyn-based yogurt companyThe White Moustache.
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What you’ll need
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Small Saucepan
$155 At Amazon
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Glass Pitcher
$13 At Target
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Chef’s Knife
$115 At Hedley & Bennett
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Box Grater
$13 At Amazon
Ingredients
4 servings
Step 1
Bring1 cup sugar,½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ⅔ cup water to a boil in a small saucepan, stirring to dissolve sugar. Reduce heat and simmer, stirring occasionally, until syrup is slightly thickened, about 3 minutes. Remove from heat and add2 mint sprigs, then stir in3 Tbsp. apple cider vinegarto combine. Let syrup sit at least 15 minutes and, preferably, up to 2 hours. Discard mint.
Step 2
Transfer syrup to a pitcher. Pick leaves from remainingmint sprigsand finely chop. Add water towhey from labnehto make 2 cups. Add6 Persian cucumbers, grated on the small holes of a box grater, mint, and whey to pitcher; stir to combine. Add 3 cups ice and stir until sharbat is very cold. Taste and add more water or vinegar if needed.
Step 3
Pour sharbat into tall glasses and serve with spoons for scooping up cucumber bits.
Do ahead:Syrup can be made 3 days ahead. Transfer to an airtight container; cover and chill.
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