Mint and vinegar syrup Sharbat
- 1 cup water
- 1 cup white wine vinegar
- 2-3 cups sugar, adjusted to your taste
- 10 sprigs fresh mint
- 3 cups cold water, to dilute the syrup
- 1 Persian cucumber, sliced or grated
- 1 cup fresh mint leaves
- 1 fresh lime, sliced
- 1 tablespoon rose petals, optional
In a medium sized saucepan, combine the water, vinegar and sugar and bring to a gentle boil.
Reduce heat to medium and simmer uncovered for 30 minutes or until the liquid has been slightly reduced and has become more viscous. The consistency should resemble a room temperature maple syrup.
Turn off the heat, drop the mint leaves into the pan and allow to sit for 10 minutes.
Remove the mint and store the syrup in the refrigerator.
In a pitcher, combine 1 part syrup to roughly 3 parts water. Adjust the water to suit your taste preferences.
Fill the appropriate serving glass with a few cubes of ice while layering in the cucumbers, mint and lime.
Fill each glass with the syrup mixture. Garnish with rose petals and serve chilled.
As always, I tend to use less processed sugars so consequently my Sekanjebeen has more of a golden color to it.
Though distilled white vinegar is more traditional, I have opted to use white wine vinegar to bring more flavor. Apple cider vinegar can also be a fun and flavorful alternative.