Iranian/Persian Sekahnjebin (Vinegar-Mint Summer Drink)

Makes about two cups

• 2 cups sugar
• 3/4 cups water
• 1 large bouquet of fresh mint
• 1/3 cup apple cider or white vinegar
• a few sprigs of fresh mint for garnish
• 2-3 tablespoons grated cucumbers for each drink

1. Put the sugar and water in a 2-quart steel pot and bring to a boil over medium-high heat. Once the sugar melts, add the vinegar and let it boil for 5-7 minutes over medium heat.
2. Remove the pot from the stove and drop the mint bouquet in the hot syrup. Cover the pot and let the syrup cool completely. Remove and discard the mint and pour the syrup into a jar. The syrup will keep for a long time in the pantry.
3. To make the drink, pour about 3-4 ounces of syrup in each glass and top with ice cubes and water. Add 2-3 tablespoons of grated cucumbers and garnish with sprigs of fresh mint.