Preparation

Sekanjabin appears in Persian medical texts dating back to the 10th century, where physicians like Avicenna prescribed it for various ailments—from digestive troubles to excessive heat in the body. The name derives from seka (vinegar) and anjabin (honey), though sugar later replaced honey as the primary sweetener.

During the Safavid Dynasty (1501-1736), sekanjabin evolved from medicine to luxury refreshment, served in royal courts alongside elaborate meals. The syrup would be mixed with ice brought down from mountain peaks and served in delicate glass vessels. The addition of fresh herbs and cucumber transformed it into a sophisticated beverage that cooled the body and delighted the senses—a concept that influenced sharbets and shrubs across the Middle East and beyond.

Preparation

1. In a medium saucepan, combine the water and sugar. Bring to a boil over medium-high heat, stirring until the sugar dissolves completely.
2. Reduce heat to medium-low and simmer for 10 minutes until the mixture thickens slightly into a light syrup. Do not let it caramelize or turn golden.
3. Remove from heat and let cool for 5 minutes. Stir in the vinegar, mixing thoroughly. The mixture will bubble slightly as the vinegar is added.
4. Let the syrup cool to room temperature, then transfer to a glass bottle or jar. Refrigerate until completely chilled, at least 2 hours. The sekanjabin syrup will keep refrigerated for up to 1 month.
5. To serve, place cucumber slices, mint leaves, and basil leaves in tall glasses. Muddle gently to release some of the herb oils.
6. Fill glasses with crushed ice. Pour 1/4 cup of the sekanjabin syrup over the ice, then top with cold water or sparkling water (about 3/4 cup). Stir well.
7. Garnish with additional mint sprigs and dried rose petals if using. Serve immediately with a long spoon for eating the herbs and cucumber, which absorb the sweet-sour syrup beautifully.