Ginger Sekanjabin
Sekanjabin, occasionally spelled sekanjubin or sekanjamin, is a revitalizing Persian beverage, occasionally crafted for its potential medicinal benefits. Historical mentions of this elixir trace back to the 10th century AD. The syrup maintains its quality for an extended period without the need for refrigeration, and it pairs exceptionally well with various fruits. Cheers to your enjoyment!
Ingredients
- 4 cups white sugar
- 2 ½ cups water
- 1 cup red or white wine vinegar
- ½ cup minced fresh ginger
Instructions
- Boil the sugar and water together in a large saucepan over high heat for 2 to 3 minutes. Remove the pan from the heat and stir in the vinegar and minced ginger.
- Allow mixture to cool to room temperature, then strain out the minced ginger with a fine sieve. Store at room temperature in a sterile container.
- To use, stir 1 part syrup into 4 to 5 parts water; serve cold with ice if desired.
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