Sirkencubin is an old sherbet made by simmering honey and vinegar until reduced, then diluting it with cold water when ready to drink. Its name combines Persian words for vinegar and honey. The flavor balances sweet and sour, with mint adding a cooling note. Store the concentrate in a bottle and use a few spoonfuls for each glass.
Combine the honey, vinegar, and water in a wide pot; stir over low heat until the honey dissolves completely.
Bring the mixture to a boil and cook uncovered for 20–25 minutes, skimming off the foam. Remove from the heat when the volume has reduced by one-third and the liquid coats the back of a spoon in a thin layer; about 750 ml of concentrate should remain. It will thicken a little more as it cools.
Dip the mint into the hot concentrate, cover, and let it steep for 10 minutes, then remove it. Pour the concentrate into a bottle sterilized in boiling water for 10 minutes, wipe the rim, and seal. Refrigerate once cool.
Add 2 tablespoons (about 30 ml) concentrate to each glass, pour in 200 ml cold water, and stir. Serve with ice and a sprig of fresh mint, if desired.
The concentrate is about 55% sugar by weight and acidic; keep the sealed bottle refrigerated for up to 1 month. Add the mint at the end of cooking; if boiled too long, it darkens and leaves a sharp, grassy taste. For serving, use 2 tablespoons concentrate per 200 ml cold water.
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