Ingredients
- SpinneysFOOD Fine Grain White Sugar 1kg
- SpinneysFOOD Bottled Drinking Water 1L
- White vinegar 250ml
- SpinneysFOOD Fresh Mint 1 large bunch & extra for serving
- SpinneysFOOD Organic Cucumbers 4
- SpinneysFOOD Ice Cubes As required
- Sekanjabin syrup 125ml
- Sparkling water 1L
Nutrition (Per serving)
- Calories 999
- Fat 0.4g
- Saturates 0.1g
- Protein 2.2g
- Carbs 262.2g
- Sugars 255.3g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Persian mint cooler
Middle Eastern 5 Mins Prep ยท 40 Mins Cook
- To make the sekanjabin syrup, place the sugar and water in a pot over a medium heat. Stir constantly and bring to a boil, approx. 10 minutes. Add the vinegar and reduce the heat to low. Simmer until the flavours combine, approx. 20-30 minutes. Remove from the heat.
- Submerge the mint in the hot syrup and allow to cool to room temperature. Once cooled, discard mint.
- Chill the syrup in the refrigerator until required.
- Using a vegetable peeler, peel the cucumber into long, thin strips. Alternatively, you could grate the cucumbers.
- Place the ice cubes in a glass. Pour in 2 tablespoons of the sekanjabin syrup (or more depending on the size of the glass), and top with 2 cucumber strips or 2 tablespoons of grated cucumber. Add the sparkling water to taste.
- Decorate with fresh mint and serve.