Drinks & Beveragesbonappetit5.0
Cucumber Sekanjabin Sharbat
Tangy whey, refreshing cucumber, and a sweet-tart sekanjabin syrup made from apple cider vinegar come together to form a seriously drinkable beverage.
👥 4 Servings👤 Homa Dashtaki📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●grater
📝 Preparation Steps
1
Bring 1 cup sugar, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ⅔ cup water to a boil in a small saucepan, stirring to dissolve sugar. Reduce heat and simmer, stirring occasionally, until syrup is slightly thickened, about ⏱️ 3 minutes. Remove from heat and add 2 mint sprigs, then stir in 3 Tbsp. apple cider vinegar to combine. Let syrup sit at least ⏱️ 15 minutes and, preferably, up to ⏱️ 2 hours. Discard mint.
sugar1 cup
2
Transfer syrup to a pitcher. Pick leaves from remaining mint sprigs and finely chop. Add water to whey from labneh to make 2 cups. Add 6 Persian cucumbers, grated on the small holes of a box grater, mint, and whey to pitcher; stir to combine. Add 3 cups ice and stir until sharbat is very cold. Taste and add more water or vinegar if needed.
Whey from LabnehPersian cucumbers, grated on the small holes of a box grater6
3
Pour sharbat into tall glasses and serve with spoons for scooping up cucumber bits. Do ahead: Syrup can be made 3 days ahead. Transfer to an airtight container; cover and chill.
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