For a delightful candied treat, don't discard the lemon peels and ginger after straining. Toss them in a bag of sugar to create homemade candied ginger and lemon peels. When serving, start with a ratio of 1 part syrup to 4 parts water, and adjust to your preference. For an extra touch of elegance, garnish with a sprig of fresh mint and a slice of strawberry. Adjust the amount of ginger based on your spice preference. For a milder flavor, use slightly less; for a more pronounced zing, add a bit more. Consider using honey or maple syrup as a natural alternative to white sugar.
Strawberry, Ginger, and Mint Sekanjabin
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PREP TIME25 mins
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COOK TIME30 mins
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TOTAL TIME8 hrs 55 mins
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SERVING30 People
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VIEWS69
Experience an invigorating burst of flavor with this Strawberry, Ginger, and Mint Sekanjabin. Rooted in ancient Persian traditions, this elixir combines the sweetness of ripe strawberries, the zing of ginger, and the coolness of mint into a syrup that's both timeless and effortlessly refreshing. Perfect for adventurous palates and warm-weather indulgence, this syrup captures the essence of summer in a bottle.
Ingridients
Adjust Servings
Nutrition
Follow The Directions
01
Step
5 mins
In a large pot, combine the sugar and water. Bring to a boil over high heat, stirring until the sugar is completely dissolved. (approximately 5 minutes)
02
Step
20 mins
Once the sugar has dissolved, add the chopped strawberries, fresh mint, sliced ginger, lemon peels, and lemon juice to the pot. Return the mixture to a boil, then reduce the heat to medium and let it simmer gently for 20 minutes.
03
Step
8 hrs
Remove the pot from the heat and stir in the white balsamic vinegar. Allow the syrup to stand and infuse at room temperature for a minimum of 8 hours, or preferably overnight, to allow the flavors to meld together.
04
Step
10 mins
After the steeping period, strain the syrup through a fine sieve to remove the solids. Ensure you extract as much liquid as possible, pressing gently on the solids.
05
Step
5 mins
Transfer the strained syrup to a sterilized container for storage. The Sekanjabin can be stored at room temperature.
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Graham Auer
Jun 12, 2025I let the syrup steep for 24 hours and the flavor was incredible!
Laury Collier
Apr 28, 2025This syrup is so refreshing on a hot day! I love the combination of strawberry, ginger, and mint.
Akeem Lemke
Apr 10, 2025I made a big batch and gave it as gifts. Everyone loved it!
Percival Parker
Feb 15, 2025The candied lemon and ginger were a hit! I will be making this again.
Eric Schroeder
Nov 21, 2024The sekanjabin turned out a bit too sweet for my taste. Next time, I'll reduce the sugar by a quarter cup.
Elisha Lueilwitz
Oct 3, 2024Easy to follow instructions and the syrup tastes amazing!
Isabelle Jast
Sep 13, 2024A fantastic recipe. The flavor profile is complex and the syrup is incredibly versatile. I've used it in cocktails and even drizzled it over desserts.
Elody Abshire
Sep 6, 2024Absolutely delicious! I used frozen strawberries and it turned out great. The candied ginger and lemon peels were a bonus.