Persian Mint & Cucumber Cooler (Sekanjabin) - cooking recipe

Ingredients

2 cups granulated sugar
7 cups water, divided
1/2 cup white wine vinegar
1 cup mint, fresh, loosely packed
3 Persian cucumbers, grated

Preparation

In a small pot over medium-high heat whisk together the sugar and wateruntil dissolved.
Let syrup boil together for 10 minutes, then add the white wine vinegar
Reduce heat to medium and cook until syrup thickens, about 20-30 minutes.
Remove from heat and stir in the 1 cup mint. Remove mint when syrup has cooled.
For a drink, mix a pitcher with syrup (measuring about 1 1/2 cups) with.
the 6 cups cold water and grated cucumber.
This will yield a sweeter drink. Add more water to dilute to your taste preference.
The drink is best served ice cold. Serve the syrup with crispy lettuce leaves like Romaine hearts or iceberg.