over the week end i found myself (a spectator) at a water polo tournament in 100 degree (f) heat, and all i could think about was how much i was craving sharbat-e-sekanjebin, or vinegar{!!} syrup sherbet with grated cucumbers & mint. growing up in tehran, this refreshing drink was often served along with sour cherry sherbet on hot summer afternoons. i remember how much i liked watching it being prepared because of the lovely aroma the grated cucumbers and fresh mint created in the kitchen. when we had guests, tall glasses of these beautiful green and red (sour cherry) sherbets with crushed ice would be lined up on trays and served along with watermelon, dried fruits and nuts, and pastries. i liked watching people gently mix the syrups at the bottom of their glasses with long spoons as their drinks slowly changed colors. having lunch at a thai restaurant yesterday, i was served a delicate “salsa” made with cucumbers and red onions in a sweet & sour sauce reminiscent of sekanjebin. when i asked about the ingredients i was told it was made with white vinegar and sugar! these are the two main components of sekanjebin syrup- – – i decided it was time to make some…go ahead, try it for yourself-you won’t be disappointed!
- 3 cups sugar (i use unrefined cane sugar)
- 1 cup water
- 3/4 cup white wine vinegar
- 3-4 sprigs of mint
grated cucumbers and a chiffonade of mint |
- peeled & grated persian cucumbers (1/4 to 1/2 per glass)
- a few thin slices of cucumber for garnish
- 1/2 -1 tsp per glass freshly squeezed lime juice, plus a few thin slices for garnish
- fresh mint leaves
- crushed ice