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sharbat-e sekanjabin (mint and cucumber cooler)

(2 ratings)
Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

Sharbat (juice made from fresh fruit, rose petals or fresh sweet vegetables) is popular throughout India and neighboring regions. This version of Sharbat, called Mint and Cucumber Cooler, makes use of of the cooling effects of fresh mint and cool cucumbers, and it produces a refreshing cold drink to enjoy on a hot summer day.....or any day you like.

(2 ratings)
yield serving(s)
prep time 10 Min
cook time 5 Min
method Stove Top

Ingredients For sharbat-e sekanjabin (mint and cucumber cooler)

  • SEKANJABIN (MINTY SUGAR SYRUP) - ENOUGH FOR 4 TO 5 DRINKS
  • 1/4 cup
    water
  • 1/2 cup
    granulated sugar
  • 2 Tbsp
    white wine vinegar
  • 1 to 2 sprig
    fresh mint leaves (depending on how minty you want it)
  • FOR EACH COOLER:
  • 2 Tbsp
    sekanjabin (minty sugar syrup)
  • 1/2 cup
    cold water
  • 1/4 cup
    ice cubes
  • 3 Tbsp
    grated cucumber
  • 1 or 2
    lime slices
  • 1 sprig
    fresh mint leaves

How To Make sharbat-e sekanjabin (mint and cucumber cooler)

  • 1
    TO MAKE THE SUGAR SYRUP Add water and sugar to a medium saucepan over medium heat, and stir until thickened and just about ready to boil.
  • 2
    Add the vinegar, and continue to stir until the sugar is fully dissolved and the syrup starts to boil again.
  • 3
    Reduce heat to low. Add the mint and let mixture simmer for 10 minutes or until it thickens to a syrup and feels sticky. Let cool completely.
  • 4
    FOR EACH MINT-CUCUMBER COOLER: Place 2 Tablespoons of the minty sugar syrup into a tall glass. Add 1/2 cup cold water and 1/4 cup ice cubes to the glass. Stir in 3 Tbsp grated cucumber until well blended. Garnish with a slice of lime and a sprig of fresh mint. Serve immediately, chilled.
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