Ginger Sekanjabin
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Recipe Summary Ginger Sekanjabin
Sekanjabin (sometimes spelled sekanjubin or sekanjamin, among others) is a refreshing Persian drink, sometimes even prepared for medicinal purposes. Earliest references to this concoction date from the 10th century AD. The syrup keeps almost indefinitely without refrigeration, and the drink is particularly tasty with fruits. Enjoy!
Ingredients | Ginger Cook Artist Tutorial4 cups white sugar2 ½ cups water1 cup red or white wine vinegar½ cup minced fresh gingerDirectionsBoil the sugar and water together in a large saucepan over high heat for 2 to 3 minutes. Remove the pan from the heat, and stir in the vinegar and minced ginger.Allow mixture to cool to room temperature, then strain out the minced ginger with a fine sieve. Store at room temperature in a sterile container.To use, stir 1 part syrup into 4 to 5 parts water; serve cold with ice if desired.Info | Ginger Cook Artist Tutorialprep: 10 mins cook: 5 mins additional: 2 hrs total: 2 hrs 15 mins Servings: 20 Yield: 4 cups of syrup
TAG : Ginger SekanjabinWorld Cuisine Recipes, Asian,
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