Sekanjabin

Origin: Roman      Period: Traditional

Original Recipe

Sekanjabin is a drink originating in ancient Iran, which the Greeks knew as oxymel and which passed from Greece into Roman cuisine. As well as a drink it can also be used as a dip for crisp Romaine lettuce leaves. The recipe given below is for a concentrate which can be used directly as a dip or which can be diluted with water as a drink.

Ingredients:

650g caster sugar
500ml water
240ml white wine vinegar
120ml lemon juice
large handful of lemon balm
100g mint leaves

Method:

Add the sugar to the water in a pan, bring to a boil and when all the sugar has dissolved add the white wine vinegar. Simmer until the volume has reduced by a third then add the lemon juice and the lemon balm and mint leaves. Remove from the heat, cover and allow to steep over night. Strain the following day and bottle.

To use as a drink dilute one part of the minty syrup with eight parts water. If using as a dip dilute one part of the syrup with two parts of water and one part 50% lemon juice, 50% white wine or cider vinegar in a small bowl.

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