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!

for 1 cup of syrup {which is also often served as a dip for romaine lettuce}:

• 3 cups sugar (i use unrefined cane sugar)

• 1 cup water

• 3/4 cup white wine vinegar

• 3-4 sprigs of mint

1. in a saucepan bring sugar and water to a boil together and simmer for 10-15 minutes until the sugar has fully dissolved.

2. add vinegar and boil  for about 20-25 minutes longer until you have a thick syrup.

3. add the mint sprigs to the syrup and allow them to seep while the syrup cools. remove the mint from the syrup when it is cooled and pour in to a glass jar with a tight lid or cork. for sharbat-e-sekanjebin:

grated cucumbers and a chiffonade of mint

add to the syrup the following:

• 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

combine:

1 part syrup to 3-4 parts water or fizzy water {you can either mix ahead in a pitcher or use individual glasses and leave the syrup at the bottom of the glass to be mixed before drinking). i like my sherbet with plenty of grated cucumbers, so i add about 1/2 of a grated persian cucumber per glass. a small squeeze of lime juice adds that extra citrus freshness. this drink is always a refreshing reminder of how much i love summer-enjoy.