2 cups water
6 cups sugar
1 ½ cups vinegar
mint stalks or mint flavoring
1 cucumber, peeled, seeded and grated
1 lime
Put the water in a pan, add sugar and let boil over medium heat until the sugar dissolves. Add vinegar and boil 5 to 10 minutes more. Remove from heat, add mint, let cool. The consistency should be like syrup. If using fresh mint, remove stalks after syrup has cooled.
In a pitcher, mix 1 part syrup, 3 parts water and 2 ice cubes per person. Add cucumber and stir well. Pour into individual glasses and garnish with a slice of lime and a sprig of fresh mint. Serve well chilled.
Excess syrup can be refrigerated in a tightly sealed bottle.
Or you can also serve it with romaine lettuce. Dip leaves of romaine in a bowl of sekanjebin.
In a pitcher, mix 1 part syrup, 3 parts water and 2 ice cubes per person. Add cucumber and stir well. Pour into individual glasses and garnish with a slice of lime and a sprig of fresh mint. Serve well chilled.
Excess syrup can be refrigerated in a tightly sealed bottle.
Or you can also serve it with romaine lettuce. Dip leaves of romaine in a bowl of sekanjebin.
(saudiaramcoworld.com, azcentral.com)
600 ml Wasser
300 ml Weißweinessig
1 kg Zucker
6 Zweig/e Minze, frische oder 1 EL getrocknete Minze
Das Wasser mit Essig und Zucker unter Rühren zum Kochen bringen. Etwa 20 Minuten kochen lassen, sodass der Sirup etwas eindickt.
Frische oder getrocknete Minze zugeben und erkalten lassen. In saubere Flaschen abgefüllt hält sich der Sirup jahrelang.
Man nimmt einzelne Blätter vom Römersalat und tunkt sie vor dem Verzehr in den Sirup. Mit eiskaltem Mineralwasser aufgegossen, ergibt Sekanjebin ein erfrischendes Sommergetränk.
(chefkoch.de)
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