Mint and Cucumber Syrup

As vinegar becomes more acid, sugar must grow sweeter.

Rumi

I have already outlined the recipe for sekanjabin, mint syrup, as it is mostly used in a culinary context. But I just love this variation – it is sooooo refreshing. And as Mr Rumi observes, very ‘balanced’ (see the section on sardi/garmi at the end).

To make the basic syrup