Persian Sharbat Guide: Syrup Drinks & How to Mix Them

Sharbat is the Persian tradition of turning concentrated fruit or herb syrups into refreshing drinks — just mix with water and ice. It’s different from aragh (distilled herbal waters, used more for flavoring and tradition than as a stand-alone drink): sharbat syrups are made to be diluted and sipped on their own, hot-weather refreshment rather than a cooking ingredient.

Sekanjebin (Mint Vinegar Syrup)

Sekanjebin is a sweet-and-sour syrup made from vinegar, sugar, and mint — an unusual combination that’s genuinely refreshing once diluted. It’s traditionally served alongside fresh herbs or even drizzled over shredded cucumber as a light appetizer. Mix 2-3 tablespoons with a glass of cold water and ice. Try Oxymel Syrup (Sekanjebin).

Lime & Mint Syrup

A bright, citrusy syrup that makes an easy homemade limeade alternative — just add water and ice for a cooling drink, or use it to flavor iced tea. Try Lime & Mint Syrup.

Sour Cherry Syrup

A deep red, tart-sweet syrup made from real sour cherries — mix with water for a fruity drink, or use it as a topping (it’s the classic finishing drizzle on faloodeh). Try Sour Cherry Syrup.

How to Make a Basic Sharbat

Fill a glass with ice.
Add 2-3 tablespoons of syrup (adjust to taste — start light, you can always add more).
Top with cold water or sparkling water and stir well.
Garnish with fresh mint or a lime wedge if you have it on hand.

Frequently Asked Questions

What is sharbat?

Sharbat is a Persian tradition of concentrated fruit or herb syrups meant to be diluted with water and ice into a refreshing drink.

What’s the difference between sharbat and aragh?

Sharbat syrups are concentrated and meant to be mixed into a stand-alone drink, while aragh is a distilled herbal water used more for flavoring dishes and drinks than drunk on its own.

What does sekanjebin taste like?

It’s a sweet-and-sour flavor from vinegar and sugar, brightened with fresh mint — an unusual but refreshing combination once diluted with water.

How much syrup should I use per glass?

Start with 2-3 tablespoons per glass of water and adjust to taste — sharbat syrups are concentrated, so a little goes a long way.

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