Sharbateh Sekanjabin - Guyana style
I tasted Sharbateh Sekanjabin earlier this year.. I did not know the name then, all I know is that it had mint and cucumber in it and it was Persian/Iranian in origins. My mind was on it, as the place get more hot and I glimpsed a pack of mint leaves from Arya Food s in the supermarket cooler. A long time ago I had a mint plant in the yard but it dried up . It is good to know that people growing these locally. There are different recipes. The first time , I left the syrup and it burnt.. or carmelised and I did not realise. Here is what I ended up doing :- Ingredients 1/2 cup sugar (I use brown sugar, I guess people would use white sugar) 1/4 cup water a little more than half of a 1/4 cup vinegar (yeah I know.. next time I will probably use lime or lemon juice with grated rind) 1/2 of the pack of the mint leaves on sale (or one sprig or as much as you want) grated cucumber to 'garnish' - but I left some in the water in the fridge for a while because there i...