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A sweet respite from the heat that hails from Iran, this drink is simple to make and refreshing to drink. Serve it at a party to avoid parched guests, or relax with a glass on your veranda and enjoy some quiet time.
Cook Time 20 mins
Steeping Time 30 mins
Total Time 50 mins
Course Drinks


  • 2 cups sugar
  • 3/4 cup water
  • 1/3 cup white wine vinegar
  • .5 oz mint leaves (or more, to taste)
  • 1 cucumber, divided in half


  • In a small saucepan on the stove, bring the water and sugar to a boil over medium-high heat. Once the sugar is fully dissolved, add the vinegar and stir to combine fully. Allow the mixture to return to a boil, then lower the heat to medium and simmer until thickened, about 15-20 minutes.
  • When the mixture has thickened to the point that it coats the back of a spoon, turn the stove off and take the pan off the heat. Add in the mint and cover, allowing the syrup to cool and infuse with the mint (this should take about 30 minutes). Discard the mint after use.
  • To serve, take one half of the cucumber and grate a few tablespoons into each glass. Slice the other half thinly and set aside for garnish. Add ice and a few tablespoons of syrup (adjusting for personal taste as it can be sweet). Top each glass with cold water, and slices of cucumber. The sekahnjebin should be tart, sweet, and refreshing on a warm day!


  • Inspiration for this recipe came from Food52.
Keyword drink, mint, summer, syrup