You can use this concoction in two very different ways. One is as a dipping sauce. Put lettuce leaves into a bowl filled with sekanjabin, and let the summer heat disappear in just a crispy bite. Two is to drink it, as a component of a cocktail and tomorrow you’ll see a Cucumber and Mint Cooler that is very sweet, sour, minty and powerful.
Sekanjabin is an Arabic word that means “vinegar honey.” It’s a Persian version of an oxymel, a preparation made in ancient Greece. The translation in Greek is “acid honey.” You can probably detect now that this is not a sugar syrup. It is sweet but also tart and, here, quite minty.
Historically, this preparation was devised over 2500 years ago as a medicine. It has, of course, no real medicinal use, but it certainly can make you feel happier. In place of the sugar found in common simple syrup, honey takes the leading role here and is the dominant flavor. To counter the sweetness, there is a shot of vinegar. And for flavor, mint leaves.
Variations abound here. Just using different honeys will yield quite distinct flavor profiles. Instead of the white wine vinegar, you can employ cider vinegar, lemon juice or even lime juice. Again, the flavor will be distinct but wonderfully intense.
In this version, the honey, the vinegar, and the mint are all quite distinct and yield dedicated layers of flavor.
This sekanjabin is fun with lettuce leaves. I think it is more fun with rum and cucumber. That perspective appears tomorrow.
This idea comes from Wild Drinks and Cocktails by Emily Han, a book of unexpected delights. It will change your beverage life.
Mint Sekanjabin
Yield: about 1 ½ cups
Ingredients:
- 1 ⅓ cups mild honey [or 2 cups sugar if you do not want the honey notes]
- 1 cup water
- ½ cup white wine vinegar
- 1 cup loosely packed fresh mint leaves
Preparation:
Combine the honey and water in a saucepan. Bring to a boil over medium-low heat, stirring to dissolve the honey. Reduce the heat to low and simmer gently for 5 minutes. Add the vinegar and continue simmering for 20 minutes, or until the mixture thickens to a syrupy consistency. Remove from the heat and skim off any foam. Stir in the mint. Let cool completely.
Strain the mixture through a fine-mesh strainer; discard the solids. Transfer to a sterilized container with a nonreactive lid (see page 89). Store in the refrigerator for up to 1 month.
Source: Wild Drinks and Cocktails by Emily Han [Quatro 2016]
Photo Information: Canon T2i, EFS 60mm Macro Lens, F/3.5 for 1/30th second at ISO‑800