During the middle ages, a common drink for people was Sekanjabin. It was a vinegar and sugar mixture that was diluted with water. It was believed to promote good health, and is dated back to 10th century Persia. The term ‘sekanjabin’ comes from a persian translation of “sirka anjubin”, meaning “honeyed vinegar”. It’s a common drink served at a lot of SCA events, and is commonly called medieval gatorade.
Within the last year or so I’ve started to dabble in medieval cooking. I’ll be cooking my first dayboard in a few weeks, and thought my table couldn’t go without a drink or two. Sekanjabin is a go to refreshment option, and I’m going with an Andalusian / Spanish style meal so it only seemed appropriate.
I recently acquired some lavender, and a small herb garden that has some lemon verbena. I haven’t been able to find documentation for it before the 1700s, but the flavor and smells it releases are totally worth it. Lemon and Lavender are becoming a really popular flavor combination too, and I thought why not try making a sekanjabin with this same flavor combo.
I started with the basic mixture of vinegar and sugar. I took two cups of white distilled vinegar, and one and a half cups of sugar and put them over medium heat. I stirred it all together until the sugar dissolved, and then added my herbs.
I wasn’t sure how much to add so I took a few small sprigs of the lemon verbena (about 10-15 leaves) and a small handful of lavender. I stirred it all together over a gentle boil until the lavender was no longer purple, and the leaves wilted. The smell of course left something to be desired naturally. All I could smell was vinegar. Don’t let that discourage you, though!
After it was done cooking, I took the mixture and poured it through a strainer into a mason jar. No one wants a solid piece of lavender in their water. I let it cool until it was room temperature and then decided to test it. I added a very small amount to a 4 oz glass of water. About a tablespoon.
I recently acquired some lavender, and a small herb garden that has some lemon verbena. I haven’t been able to find documentation for it before the 1700s, but the flavor and smells it releases are totally worth it. Lemon and Lavender are becoming a really popular flavor combination too, and I thought why not try making a sekanjabin with this same flavor combo.
I started with the basic mixture of vinegar and sugar. I took two cups of white distilled vinegar, and one and a half cups of sugar and put them over medium heat. I stirred it all together until the sugar dissolved, and then added my herbs.
I wasn’t sure how much to add so I took a few small sprigs of the lemon verbena (about 10-15 leaves) and a small handful of lavender. I stirred it all together over a gentle boil until the lavender was no longer purple, and the leaves wilted. The smell of course left something to be desired naturally. All I could smell was vinegar. Don’t let that discourage you, though!
After it was done cooking, I took the mixture and poured it through a strainer into a mason jar. No one wants a solid piece of lavender in their water. I let it cool until it was room temperature and then decided to test it. I added a very small amount to a 4 oz glass of water. About a tablespoon.
SUCCESS! I feel the lavender flavor didn’t come across as much, but you smell lavender as you drink it, and you taste lemon. The lemon flavor was pretty strong, but made for an interesting drink all together. The amount I used is a very small batch, about half a standard size mason jar (so about 3 ounces). Obviously you can increase accordingly. Let me know if you like it, or maybe try a variation of the same! Thanks for reading!
Lady Elvira’s Lavender and Lemon Sekanjabin
Lady Elvira’s Lavender and Lemon Sekanjabin
2 cups of white distilled vinegar
1½ cups of sugar
3 Tbsp of dried lavender
1½ cups of sugar
3 Tbsp of dried lavender
1 Sprig (about 3-4 inches) of fresh Lemon Verbena
Add vinegar, and sugar to a small saucepan and put over medium heat. Stir until the sugar has dissolved. Bring the mixture to a soft boil and add your lavender and lemon verbena. Stir this until the lavender buds have lost their color and the lemon verbena leaves have significantly wilted (about 5-10 minutes).
Pour the mixture through a strainer, or cheesecloth (something with small enough gaps to catch your lavender and leaves) into a small container. A mason jar works well for this. Wipe off your container as the mixture will get a little sticky.
Add about 1 to 2 tablespoons, depending on your taste to a glass of hot, or iced water and enjoy!
Pour the mixture through a strainer, or cheesecloth (something with small enough gaps to catch your lavender and leaves) into a small container. A mason jar works well for this. Wipe off your container as the mixture will get a little sticky.
Add about 1 to 2 tablespoons, depending on your taste to a glass of hot, or iced water and enjoy!
