Recipes Cuisine Asian Ginger Sekanjabin 4.8 (22) 20 Reviews 3 Photos 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! Submitted by The Magpie Updated on June 14, 2022 Save Rate Print Share Close Add Photo 3 Prep Time: 10 mins Cook Time: 5 mins Additional Time: 2 hrs Total Time: 2 hrs 15 mins Servings: 20 Yield: 4 cups of syrup Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 20 servings 4 cups white sugar 2 ½ cups water 1 cup red or white wine vinegar ½ cup minced fresh ginger Directions Boil 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. I Made It Print 31 home cooks made it!