Persian Mint & Cucumber Cooler (sekanjabin)

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• 2 cups granulated sugar
• 7 cups water, divided
• 1/2 cup wine vinegar
• 1 cup mint, fresh, loosely packed
• 3 persian cucumbers, grated

Recipe

• 1 in a small pot over medium-high heat whisk together the sugar and wateruntil dissolved.
• 2 let syrup boil together for 10 minutes, then add the wine vinegar
• 3 reduce heat to medium and cook until syrup thickens, about 20-30 minutes.
• 4 remove from heat and stir in the 1 cup mint. remove mint when syrup has cooled.
• 5 for a drink, mix a pitcher with syrup (measuring about 1 1/2 cups) with.
• 6 the 6 cups cold water and grated cucumber.
• 7 this will yield a sweeter drink. add more water to dilute to your taste preference.
• 8 the drink is best served ice cold. serve the syrup with crispy lettuce leaves like romaine hearts or iceberg.