Preparation info
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By Claudia Roden

Published 1986

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A Persian vinegar and sugar syrup. The proportions for this refreshing drink, in which one can detect a similarity to the English mint sauce for lamb, vary from one family to another.


  • 600 ml (1 pint) water
  • 1 kg (2 l


Bring the water to the boil with sugar, stirring constantly until the sugar has dissolved. Add the vinegar and simmer for 20 minutes longer. Remove from the heat and submerge the sprigs of mint in the syrup. The flavour of the mint will penetrate the syrup as it cools. Serve diluted in ice-cold water.