Looking at me, you wouldn’t know it, but I actually love eating things like Macho Nachos. Terrible, I know, but I’ll be the first to admit I’m a sucker for marketing traps and the name got me. Maybe it’s the record heat we’ve been having here in Southern California, frying my brain. Summer came early this year and I’ve been dreaming about the past and picnics we used to enjoy in our backyard in Iran when I was a little girl. Mom’s refreshing cucumber-mint julep is a must to quench the massive thirst brought about by the heat wave. Snow in the winter, beach days in the summer shatter the myth that Iran is a dry desert. Tabriz where my mom’s mom was born is famous for rocky mountains and blooming valleys. 
Persians love picnicking, anywhere under a shady tree. This was an ancient culture that we Armenians also enjoyed in Iran. Our teeny backyard was far more humble than the famous gardens, but we still loved it all the same. My parents would take our Persian rugs outside, lay them onto the stone pavers and set up a tempting picnic. The tea samovar was ever-present, but the hot weather really called for all things crisp and cool, like a refreshing mint and cucumber drink. Mother’s Day recently had me thinking about how grateful I am for my family and the wonderful lessons passed on from my grandmothers to my parents, to us and to our children. We have new summertime favorites now in the States, like searching for antique treasures at local estate sales with Mom. Living in Los Angeles among a big Persian and Armenian community makes it easy to keep old traditions alive. So, when I saw the fresh spearmint at the market, I jumped at the chance of making Mom’s refreshing mint syrup called sekanjabin. Her formula is 1 part vinegar, 2 parts water, 2 parts sugar and lots of fresh mintNote: Take extra precautions when working with hot sugar and syrup.
I suggest you put the pot/bowl onto the back burner of the stove, where little hands can’t reach. Don’t remove it until your syrup has completely cooled, overnight.
5 lb bag sugar
8 cups water
4 cups vinegar (white or cider)
4 cups mint, washed
Instructions
Mix water and sugar in a large pasta pot or stainless bowl.
Place onto back-most burner of your stove.
Heat to syrup consistency, on very low heat, maybe 3 hours.
Add vinegar, bring to a boil again.
Lastly add mint & continue to boil another 15 minutes.
Turn off the heat and allow the syrup to cool, overnight.
Bottle in a clean, recycled glass juice jar or maple syrup container. Store for up to a year (if it lasts that long) in the refrigerator.
To serve, combine 1-2 Tb (to taste), freshly shredded Persian cucumber, chilled water, topped with ice. Add a tall spoon, if you have one, so you can eat the cucumber.
City folk, look for the sexiest, long- necked glass you have, like a elegant beer glass.Country folk, find your favourite old mason jar and grab a stripey straw.
This sweet & tangy syrup makes a lovely homemade gift for someone very special. I realize how much my days revolve not only on the present, but also on the happy memories my parents have given me. Something as simple as Mom’s mint syrup revives so much of the past. Dad & I will often wake up in the wee hours on summer nights to enjoy cold lettuce leaves dipped in the golden syrup. These are the times I cherish now and the traditions I hope to share with you. This cucumber~mint julep is a refreshing tradition enjoyed by Persians for centuries on beautiful hot nights, shared with old friends and family, laughing and remembering happy memories under the summer stars.
Collette, what a wonderful tribute to your family, your traditions, your country and the wonderful food that you share and keep sharing. It is so important to keep alive those treasured traditions and pass on those fabulous recipes! Your cucumber-mint-julep sounds and looks utterly refreshing and you presented it in such a nice way!
Thank you also for visting my blog and taking the time to leave such kind comments! I will be curious to see your upcoming posts!
Have a wonderful week (and maybe less heat)!
Oh wow, that is a lovely refreshing drink. We make it with lemon instead of vinegar. Gorgeous pics!!!
Hi, Andrea. Happy to meet you! I luckily found you recently while searching for recipes online.
I'm so glad you enjoyed the post. It's one of my most special ones as it features my mom.
Hope you make this syrup and enjoy it. Cheers!
Hello, Ambreen!
Yes, Indian, Armenian, Persian recipes are cousins.
I've been wondering if lemon would be nicer. I'll try it. xo
Oh, Colette! Is sounds soooo refreshing, especially as the mercury climbs to 100°! I love that it includes vinegar, too. After having sold Persian carpets for a couple of years after I was out of college, I have dreamed of going to Iran to see its beauty! Someday…. ~ David
Hi, David. The vinegar gives the syrup a delicate tang that tastebuds love.
Shiraz & Isfahan are especially worth seeing, I'm told.