{"id":4061,"date":"2024-07-04T20:17:57","date_gmt":"2024-07-04T20:17:57","guid":{"rendered":"https:\/\/peykmagazine.com\/en\/?p=4061"},"modified":"2024-07-04T20:17:58","modified_gmt":"2024-07-04T20:17:58","slug":"sharbat-sekanjebin","status":"publish","type":"post","link":"https:\/\/peykmagazine.com\/en\/2024\/07\/04\/sharbat-sekanjebin\/","title":{"rendered":"Sharbat Sekanjebin"},"content":{"rendered":"

From: The Joy of Persian Cooking
\n<\/i>By: Pari Ardalan Malek<\/p>\n

Sharbat are syrup drinks mixed with water and ice, very popular and refreshing for summer time. Here are two recipes for sharbats. Nush-e jan and keep cool!<\/p>\n

\"\"<\/p>\n

Sharbat Sekanjebin: <\/b><\/span>A sweet and sour drink<\/b><\/span><\/h3>\n

<\/b>Preparation time: 30 minutes
\nServings: makes 2 medium bottles
\nIngredients<\/b><\/span>:
\n<\/b><\/span>4 cups of sugar
\n1 \u00bd cups white vinegar
\n10 sprigs washed fresh mint
\n6 cups water
\nCheesecloth
\nDirections<\/b><\/span>:
\n<\/b><\/span>Place sugar in a pot over medium heat and add water.
\n<\/span>The water should cover the sugar by two inches. Bring to a boil.
\n<\/span>Add vinegar and continue boiling for 30 minutes.
\n<\/span>Wash and place mint in cheesecloth, wrap tightly, and place mint packet in the pot.
\n<\/span>Cook for another 10 minutes with mint.\u00a0 <\/span>Remove and discard mint.
\n<\/span>This should result in a syrup. If not thick enough, cook for another few minutes. If still too thick, add water.
\n<\/span>Store resulting yellowish syrup in bottles at room temperature.<\/p>\n

\"\"Sharbat Albaloo: <\/b><\/span>Sour cherry syrup<\/span> <\/b><\/h3>\n

Serving suggestion: when serving, mix with two parts water
\nIngredients<\/b><\/span>:
\n<\/b><\/span>\u00a0pounds pitted sour cherries
\n<\/b>2 pounds sugar
\nCheesecloth
\nWater
\nDirections<\/b><\/span>:
\n<\/b><\/span>Place sugar in a pot. Add enough water to cover the sugar.
\n<\/span>Cook over medium heat until sugar dissolves.
\n<\/span>Wash cherries, place in cheesecloth, and knot tightly at the top.
\n<\/span>Gently lower the packet of cherries into the pot. Cook for 15 minutes.
\n<\/span>The syrup will turn red. For a darker syrup, leave the cherries in for an additional 7-10 minutes.
\n<\/span>Store resulting syrup in bottles at room temperature.
\n<\/span>Reserve cherries for making jam.
\n<\/span>Cherry syrup can be used on Faloudeh (frozen noodles) and on vanilla ice cream.<\/p>\n","protected":false},"excerpt":{"rendered":"

From: The Joy of Persian Cooking By: Pari Ardalan Malek Sharbat are syrup drinks mixed with water and ice, very popular and refreshing for summer time. Here are two recipes for sharbats. Nush-e jan and keep cool! Sharbat Sekanjebin: A sweet and sour drink Preparation time: 30 minutes Servings: makes 2 medium bottles Ingredients: 4<\/p>\n","protected":false},"author":2,"featured_media":4110,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"two_page_speed":[],"footnotes":""},"categories":[65],"tags":[],"class_list":["post-4061","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nooshe-e-jaan"],"yoast_head":"\nSharbat Sekanjebin - Peyk Magazine<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/peykmagazine.com\/en\/2024\/07\/04\/sharbat-sekanjebin\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sharbat Sekanjebin - Peyk Magazine\" \/>\n<meta property=\"og:description\" content=\"From: The Joy of Persian Cooking By: Pari Ardalan Malek Sharbat are syrup drinks mixed with water and ice, very popular and refreshing for summer time. 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