Refreshing Cucumber-Mint Julep: Mom’s Persian Sekanjamin

For the syrup:
Stir water and sugar in a large pasta pot or other heavy bottomed pot. Place pot onto the back burner of your stove. Heat until it reaches a syrup consistency, on a gentle boil, for about half an hour. Then add vinegar and bring to a boil again. Lastly add mint and continue to boil another 15 minutes. Turn off the heat and allow the syrup to cool, overnight. Strain out the mint if desired.

To serve: In a pitcher combine all of the “for the drink” ingredients. stir and pour into 4 glasses. Add a tall spoon, if you have one, so you can eat the cucumber. And I recommend a straw.

City folk, look for the sexiest, long-necked glass you have, like an elegant beer glass.

Country folk, find your favorite old mason jar and grab a stripey straw.

Store the syrup in a clean, recycled glass juice bottle or maple syrup container. Store for up to a year (if it lasts that long) in the refrigerator. This sweet and tangy syrup makes a lovely homemade gift for someone very special.

Notes:
– This makes 1 gallon syrup, which will be enough for 24 servings of the drink.
– 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. Then don’t remove it from the pot until your syrup has completely cooled, overnight.