Sharbat-e Sekanjabin with Cucumber

Instructions

1. Warm half the water with sugar and fresh mint until sugar dissolves, then strain out mint.
2. Whisk in white wine vinegar (food grade) and remaining cold water; balance the syrup with the measured lime juice.
3. Chill thoroughly, then dilute with additional cold water if too intense for drinking.
4. For this original cucumber adaptation, add 40 g peeled cucumber, grated to the prepared base and stir or blend until evenly dispersed; if it is a spice or chopped solid, hydrate, infuse or melt it in the warm phase, then strain if necessary.
5. Pour over ice in two glasses and serve cold.