Persian mint and vinegar syrup drink with cucumber (Sekanjabin)

1. Bring 250 ml water to the boil with the sugar in a pan until the sugar dissolves completely.

2. Add the vinegar and simmer over low heat for 15-20 minutes until slightly thick and syrupy.

3. Remove from the heat, add half of the mint (with stems) and let cool completely to infuse; then remove the mint.

4. Grate the cucumber or cut it into very thin strips.

5. For each glass, mix 3-4 tbsp syrup with ice and about 200 ml cold water.

6. Stir in the grated cucumber, garnish with a mint leaf and serve ice cold.

Tip: Sekanjabin is one of Iran's oldest drinks, considered a cooling summer remedy in Persian medicine. The syrup keeps for months in the fridge; traditionally, romaine lettuce leaves are also dipped into it, so it makes a great snack too.