Ingredients
Equipment
Method
- Pour 1 cup of honey and 1 cup of water into a medium saucepan and stir gently over medium heat. Stir for 1 to 2 minutes until the honey dissolves completely into the water, creating a clear liquid.
- Watch the mixture closely and do not let it boil. Once you see small bubbles forming around the edges, reduce the heat to low and keep the mixture at a bare simmer.
- Slowly pour in 1 cup of apple cider vinegar while stirring constantly. The vinegar may hiss slightly when it hits the hot honey mixture, which is normal.
- Let the mixture simmer gently for 5 minutes, stirring occasionally to ensure even heating.
- While the syrup simmers, roughly chop or tear your fresh mint leaves to increase their surface area. Do not shred the mint too finely.
- Remove the saucepan from heat and stir in the 1 cup of fresh mint leaves and a pinch of sea salt.
- Allow the syrup to cool to room temperature, about 30 to 45 minutes, allowing the mint to fully infuse.
- Pour the cooled syrup through a fine-mesh strainer into a clean glass jar, pressing gently on the mint leaves to extract any remaining flavor. Discard the mint solids and seal the jar tightly for storage.
- To serve, dilute one part syrup with three to four parts water or sparkling water over ice. Add a fresh mint leaf or lime slice for garnish.
Notes
Store sekanjabin syrup in a sealed glass jar in the refrigerator for up to three weeks. The syrup can also be frozen in ice cube trays for up to three months. Serve chilled or at room temperature, diluted with water or sparkling water. The concentrate is quite intense and should not be consumed straight. If the syrup tastes too sweet, add more vinegar; if too sharp, add more honey. Fresh mint is essential for authentic flavor.