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Tuesday, September 02, 2014
How to make Mint & Vinegar Syrup (Seckanjibeen Syrup)
Ingredients
  • 1kg sugar
  • 1-1 and 1/2 cups vinegar
  • 200g fresh mint
  • 2 cups water 
Directions
  • Clean and wash fresh mints.
  • Put mints in a bag (made from cloth) and close bag tightly.
  • In a big pot add water and sugar, bring to boil and let sugar dissolve.
  • Add vinegar and hang the bag of mint over the edge of the pot, submerging the bottom of the bag.
  • Let simmer for one hour.
  • To know when the syrup is ready, pour 2 to 3 tablespoons of the syrup in a small bowl and let cool, check if we have the syrup thickness we need.
  • Take the bag out slowly and squash it to get as much liquid out as possible.
  • Bottle the syrup.
  • Empty and wash the bag or through it away.
  • Use this syrup in diffrent recipes.
  • Now enjoy (nooshe jan). 
Tips

You can use less vinegar when making this syrup, but I recommend using 1 and 1/2 cups vinegar.

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