Sharbat-e Sekanjebin (Sweet and Sour Mint Syrup)

• 2 cups water
• 6 cups sugar
• 1 1/2 cups wine vinegar
• 3 sprigs fresh mint
• 1 long or 3 Persian seedless cucumbers, coarsely grated for garnish
• 1 lime, thinly sliced for garnish
• Few sprigs Thai basil leaves for garnish
• Bowl of fresh cherries, or seeds of 2 pomegranates for garnish

1. Bring water and sugar to a boil in saucepan over high heat.
2. Reduce heat to medium, stirring once.
3. Cook for 10 minutes, or until sugar has dissolved.
4. Add vinegar and mint, and return to a boil over high heat.
5. Reduce heat to medium, and cook for 25 minutes, or until syrup forms.
6. Remove from heat, and allow to cool.
7. Discard mint sprigs.
8. Pour syrup into clean bottle, cork tightly and use as needed.
9. To serve, use 1 part syrup to 3 or 4 parts water, 4 ice cubes, grated cucumber, slice of lime, fresh basil leaves and spoonful of cherries or pomegranate seeds.
10. Stir and serve.

water, sugar, wine vinegar, mint, long, lime, few sprigs, fresh cherries

Taken from www.vegetariantimes.com/recipe/sharbat-e-sekanjebin-sweet-and-sour-mint-syrup/ (may not work)