E_p12_recipe (1)As March rolls in, we’ve found ourselves longing for sunshine; the taste of spring already licked at our heels in February and we can’t stop thinking about it! While the forecast ahead may seem glum (or, really, just the typically rainy spring), my easy-peasy recipe today is a taste of spring weather.

This ancient Persian syrup is typically served as a dip for crisp lettuce – a light, refreshing snack. In modern times especially, it’s better known as a cool drink.

Sekanjabin is traditionally served in the summertime, but I certainly don’t see any reason why this refreshing beverage can’t be served all year round (personally, I love cool drinks, even in the winter). Reminiscent of lemonade, the sour-and-sweet flavour combination is familiar, but the minty kick elevates the taste more by rounding out the flavours with a beautiful herbaceous note. Whether you make it for yourself alone or in a giant pitcher for a party, this drink, served over ice, is sure to please.


• 4 cups water

• ½ cup honey

• ¼ cup apple cider vinegar or white vinegar

• ¾ cup mint leaves, loosely packed

• Soda water

• Shredded cucumber


1. Heat the honey and water together until the honey is dissolved, then bring this mixture to a boil for 10–15 minutes.

2. Add the vinegar and lower the heat to a simmer, letting the mixture reduce until just under half the amount of liquid remains; this will take about 30 minutes.

3. Take the liquid off the heat and toss in the mint leaves. This allows the herb to steep in the syrup as it cools.

4. This syrup can be used as a dipping sauce for crisp lettuce!

5. Alternatively, mix the syrup to taste with soda water and serve in glasses over ice and shredded cucumber. Serve, and enjoy!