Ginger Sekanjabin

Ginger Sekanjabin

10
The Magpie 16

"Sekanjabin (sometimes spelled sekanjubin or sekanjamin, among others) is a refreshing Persian drink, sometimes even prepared for medicinal purposes. Earliest references to this concoction date from the 10th century AD. The syrup keeps almost indefinitely without refrigeration, and the drink is particularly tasty with fruits. Enjoy!"

Ingredients

2 h 15 m {{adjustedServings}} servings
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Original recipe yields 20 servings

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Directions

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  1. Boil the sugar and water together in a large saucepan over high heat for 2 to 3 minutes. Remove the pan from the heat, and stir in the vinegar and minced ginger.
  2. Allow mixture to cool to room temperature, then strain out the minced ginger with a fine sieve. Store at room temperature in a sterile container.
  3. To use, stir 1 part syrup into 4 to 5 parts water; serve cold with ice if desired.
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10
  1. 11 Ratings

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I used half white sugar and half brown sugar. After straining off the ginger, it was delicious to eat! When adding the water to make the drink, I found that a 4 to 1 ratio was best!

Crazy good. I LOVE ginger, and ginger ale. I can never find ginger ale with enough ginger for me. This was perfection. I used seltzer water instead of regular water to get my fizz on. One note I...

This is so good. I stopped drinking wine about a month ago and this is a great relaxing subsitute. I only used 2 1/2 cup of sugar. I poured it with ice and fresh lemons.... Soooo Good and good f...