Iranian Drink – Mint & Cucumber (Sharbat Sekanjabin)


Sekanjabin is one of the oldest drinks from Iran. It is usually served during summer. Prelude No. 6 by Chris Zabriskie is licensed under a Creative Commons Attribution license. 

Sharbat-e Sekanjabin Recipe

  • Prep time:  3 hours
  • Cook time:  30 mins
  • Total time:  3 hours 30 mins


  • 2 cups sugar
  • 7 cups water (possibly more, depending on your desired sweetness)
  • ⅓ cup white wine vinegar
  • 1 cup fresh mint, loosely packed
  • 3 Persian cucumbers, grated


  1. Mix 1 cup of water and 2 cups of sugar in a small saucepan. Dissolve over low heat, then boil for 10 minutes.
  2. After boiling, add vinegar to the saucepan. Turn heat down to simmer and cook to thick for 20 minutes. Check the consistency of the liquid during cooking time. When it starts to look thicker than water, then it’s done. If you cook it to maple syrup thickness in the pan, it will end up being thicker as it cools, and harder to dilute with water.
  3. Take the pan off the heat, stir in the mint, and allow it to cool to room temperature.
  4. When cool, remove the mint. Mix syrup with 6 cups of water. Taste and see if you need to add more water. Some people like this drink very sweet; others prefer less so and with a splash of seltzer water for fizz. Chill the mixture before serving.
  5. Add ice and grated cucumbers to each glass, pour the diluted syrup into each.
  6. Alternative for the syrup, undiluted: serve syrup as an appetizer with fresh, crisp lettuce leaves for dipping.
  7. You can also make a version with honey, replacing the sugar with about half as much honey

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