Ingredients

Start to finish: 45 minutes

6 cups sugar
2 cups water
1 1/2 cups white wine vinegar
4 sprigs fresh mint, plus additional for garnish
1 cucumber, peeled, seeded and grated
1 lime, for serving

Directions

In a saucepan, bring sugar and water to a boil. Reduce heat to simmer for 10 minutes over medium heat, stirring occasionally until the sugar has thoroughly dissolved.

Add vinegar, increase heat to medium-high and bring to a boil. Boil for 15 to 20 minutes, or until the liquid reduces to a thick syrup. Remove the saucepan from heat.

Add clean, dry mint sprigs to syrup. Allow to cool. Remove the mint.

In a pitcher, mix 1 part syrup, 3 parts water and 2 ice cubes per person. Add cucumber and stir well. Pour into individual glasses and garnish with a slice of lime and a sprig of fresh mint. Serve well chilled.

Excess syrup can be refrigerated in a tightly sealed bottle. Recipe from Najmieh Batmanglij's "New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies"