An SCA-oriented class written, designed and presented by Angharad verch Dafydd. First taught May, 2012. Please contact the author at angharadvdafydd@hotmail.com if you wish to copy and distribute this article.

According to Cariadoc’s Miscellany “Sekanjabin is a period drink; it is mentioned in the Fihrist of al-Nadim, which was written in the tenth century. The only period recipe I have found for it (in the Andalusian cookbook) is called “Sekanjabin Simple” and omits the mint. It is one of a large variety of similar drinks described in that cookbook-flavored syrups intended to be diluted in either hot or cold water before drinking.”

A similar period drink is Oxymel, a mixture of honey, vinegar, and herb which was used mainly for medicinal purposes. Oxymel was used by Hippocrates (460-. 370 BC). It is referenced in Cild’s Anglo-Saxon Leech book circa 9-10ce and continues to be a popular herbal preparation in modern times.

BASIC SEKANJABIN WITH SUGAR (HONEY) and VINEGAR

Ingredients:

2 cups sugar (2 2/3 cups honey)

2 cups water

1/2 cup white vinegar (1 1/3 cup balsamic vinegar)

Mint, cleaned, washed

2 Small seedless cucumbers (kirby), washed, peeled and shredded (for the sugar based drink)

Lime rind *optional

Method: It is best to use no metal in preparing the beverage.

In a heavy bottom glass pot combine sugar and water, place on medium heat and stir with a wooden spoon till sugar or honey is dissolved. Lower the heat and let it gently boil for about 10-15 minutes.

Add vinegar and simmer for 25-30 minutes until it thickens. Taste and adjust the level of sweetness or sourness of the syrup.

In the last minute or two add a small bunch of mint to the syrup.

Remove from heat and let it cool completely. The longer you let it sit, the more the mint will infuse. Take out the mint before straining a glass container.

Serve with lots of crisp and fresh lettuce on the side. Just to remind you, sekanjabin is quite sticky!

Persian Style Sekanjabin Drink: Place a couple of tablespoons of the syrup in a glass, add some ice, water, cucumber, mix well and garnish with a small stem of mint and lime rind.

 

PEACH, GINGER, and MINT SEKANJABIN

“This syrup is based on an ancient Persian recipe, and it keeps virtually indefinitely without any special care. The original calls for strawberries, but I prefer it with peaches. Excellent for camping, and truly refreshing on a hot, hot day! And there’s no waste, you use every part of every ingredient in this stuff. After straining, remove the lemon peels and ginger and toss in a bag of sugar for a candied treat!”

Yields about 6 cups of syrup

Ingredients

4 cups white sugar

2 cups water

12 ounces fresh or frozen peaches, chopped

1 cup chopped fresh mint

1/2 cup sliced fresh ginger or more to taste

2 lemons, peeled and juiced

1 cup white balsamic vinegar (not distilled vinegar)

Directions

Bring the sugar and water to a boil over high heat. Boil until the sugar has dissolved, then stir in the peaches, mint, ginger, lemon peels, and lemon juice. Return to a boil, then reduce heat to medium and simmer for 20 minutes. Remove from heat, and stir in the white balsamic vinegar.

Allow the syrup to stand overnight at room temperature, then strain out the fruits with a fine sieve. Store at room temperature in a sterile container.

To use, stir 1 part syrup into 4 to 6 parts water; serve cold with ice if desired.

 

 Cariadoc’s Miscellany, © David Friedman and Elizabeth Cook, 1988, 1990, 1992

Oxymel in Medieval Persia, by Arman Zargaran,  Mohammad M. Zarshenas, Alireza Mehdizadeh, and Abdolali Mohagheghzadeh