Mint and vinegar sherbet

Mint and vinegar sherbet

Sharbat-e sekanjebeen

By
From
Saraban
Makes
400 ml
Photographer
Mark Roper

This ancient combination of sugar and vinegar is one of the earliest Persian sherbets, and it may well have been the inspiration for old-fashioned English fruit-vinegar cordials. Although it’s original use was as a wonderfully reviving cordial with crushed ice over the summer, it is also popular as a sort of dipping dressing, with baby cos lettuce leaves.

Ingredients

Quantity Ingredient
350g sugar
400ml water
160ml apple vinegar
1 lemon, juiced
12 sprigs mint

Method

  1. Combine the sugar and water in a heavy-based saucepan over a low heat, stirring until the sugar has dissolved. Increase the heat and simmer for 10 minutes. Add the vinegar, lemon juice and mint leaves and simmer for a further 5 minutes.
  2. Remove from the heat and leave to cool. When cold, fish out the mint leaves, and transfer to a sterilised bottle, then seal and store in a cool place. Keeps well.
  3. To serve as a refreshing summer drink, mix 1 part syrup with 3 parts chilled water or soda water. Top with ice and serve straight away.
Tags:
Saraban
Malouf
Greg
Lucy
Iran
Iranian
Middle Eastern
Persian
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