Sekanjabin is
a traditional Persian syrup with roots in medieval medicine. Back in those days
it was used to calm fevers, asthma, and digestive issues. These days it’s more
often mixed with water and served over ice for a cool, delicious, sweet and
sour summer drink. You might think of it as a distant cousin to lemonade—lemonade
with a lovely difference.
The
traditional drink calls for grated cucumber in each glass. I didn’t have a
cucumber the day I made my sekanjabin but will definitely try that next time. I
did use the undiluted syrup as a sauce over grilled zucchini, cabbage, and
pineapple. It was superb! And next time I make it I might even try it over a
bit of vanilla ice cream.
You’ll find a
free, downloadable, printable pdf of the recipe below the cooking directions.
Sekanjabin
Ingredients
1/2 cup plus
2 tablespoons cider vinegar, divided
1/2 cup honey
1/2 teaspoon
kosher salt (Kosher less salty than table salt. If you don’t have kosher salt,
use slightly less table salt.)
1 1/2 cups
lightly packed fresh mint leaves
Directions
In a small
saucepan over medium, combine honey, salt, and 1/2 cup of the vinegar. Simmer
until large bubbles appear and the mixture reduces to about 1/2 cup, 7 to 10
minutes.
Off the heat,
add the mint, pushing it into the syrup. Let cool to room temperature. Strain
into a bowl, pressing the leaves. Stir in the remaining 2 tablespoons of
vinegar.
Cool. You can
keep your sekanjabin in the refrigerator for up to 1 month.
The recipe doesn’t say what to do with the mint leaves after you press them. I chopped them up and sprinkled them on the grilled zucchini, cabbage, and pineapple after spooning on the syrup.
click here for a free, downloadable, printable pdf of this
recipe
Out now!
All Shell Breaks Loose
Book 3 in the Haunted Shell Shop
Mysteries!
On North
Carolina’s Ocracoke Island, Maureen Nash sells exquisite seashells to locals
and tourists—with Bonny the shop cat and the ghost of a Welsh pirate for
company. And when needed, she steps in to help the police solve a murder . . .
Dr. Irving
Allred is boasting around town that he’s about to get his hands on an authentic
haunted sword. But minutes after Maureen hears the story, a woman walks into
the Moon Shell, sword in hand. She found it while walking her bulldog on the
beach—and its blade is stained with what looks like blood. Looks like it’s time
to call the sheriff’s department.
Allred is
furious that his prize is now in police custody—and even more agitated that an
unknown buyer was trying to outbid him. He’s convinced the sword will lead him
straight to the ghosts he’s been hunting. He’s not the only one on the Outer
Banks who’s been searching for spirits, though. An odd visitor also showed up
at Maureen’s shop claiming the ability to sense them . . . though somehow she
didn’t seem to notice Maureen’s spectral friend hanging about.
When a man
who’d been camping nearby is found cut down along the shore, Maureen starts
providing some unofficial assistance to Captain Rob Tate by digging into the
island’s maritime history. But it’s not the only mystery she’s facing—because
the shop’s resident ghost is seeing ghosts himself . . .
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Happy reading!
The Boston Globe says Molly MacRae writes “murder with a dose of drollery.” She’s the author of the award-winning, national bestselling Haunted Yarn Shop Mysteries, the Haunted Shell Shop Mysteries, and the Highland Bookshop Mysteries. As Margaret Welch, she writes books for Annie’s Fiction. Her short stories have appeared in Alfred Hitchcock Mystery Magazine and she’s a winner of the Sherwood Anderson Award for Short Fiction. Visit Molly on Facebook and Pinterest and connect with her on Instagram or Bluesky.
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