Friday, August 3, 2012


I enjoy sekanjabin on warm summer days. And when else do you get a chance to drink a cucumber?!

Dissolve 4 cups sugar in 2 1/2 cups of water; when it comes to a boil add 1 cup wine vinegar.
Simmer 1/2 hour. Add a handful of mint, remove from fire, let cool.
The syrup stores without refrigeration.
Dilute the resulting syrup to taste with ice water (5 to 10 parts water to 1 part syrup).
Add a goodly amount of grated cucumber.


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