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+ servings

Sharbat Sekanjebeen

Omid Roustaei, The Caspian Chef
Mint and vinegar syrup Sharbat
5 from 4 votes
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Beverage
Cuisine Persian
Servings 8


Sekanjebeen syrup

  • 1 cup water
  • 1 cup white wine vinegar
  • 2-3 cups sugar, adjusted to your taste
  • 10 sprigs fresh mint

Sharbat Sekanjebeen

  • 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


Sekanjebeen Syrup

  • 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.

Sharbat Sekanjebeen

  • 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.
Keyword mint, sharbat, syrup, vinegar
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