This classic, refreshing Iranian syrup, sekanjabin, is made by simmering apple cider vinegar, sugar, and mint, then pouring it over seasonal fruit. Its sweet-tart balance highlights the fruit’s natural flavor.
Cut the watermelon into cubes, halve the grapes, and place the fruit in a bowl.
Bring the apple cider vinegar, granulated sugar, and water to a boil on the stove. Cook for 8 minutes, until the syrup lightly coats the back of a spoon, then add the fresh mint.
Once the syrup has cooled, strain it and pour over the watermelon and grapes. Serve immediately.
Let the syrup cool to room temperature before pouring it over the fruit; hot syrup will soften the fruit. No known allergens are listed in this recipe.
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