Persian Mint and Cucumber Drink (Sekanjabin)

In a pot, combine sugar and water. Bring to a boil over medium heat, stirring until the sugar is completely dissolved.

Pour in the white vinegar and bring the mixture back to a boil.

Add a large bunch of fresh mint to the syrup, stir gently, cover the pot, and remove from heat. Let it steep for at least 15-20 minutes.

While the syrup is steeping, grate the cucumbers into a large serving bowl.

Once the syrup has infused, strain it through a fine-mesh sieve to remove the mint leaves, pouring the syrup over the grated cucumber.

Add plenty of ice and cold water to the bowl with the cucumber and syrup.

Stir well to combine. Serve in glasses and garnish with a fresh mint sprig.