Persian Syrup (Sekanjabin)

 8 cups honey

5 cups water

2 cups white wine vinegar

12 large sprigs fresh spearmint

Stir honey and water together. Bring to a boil and stir constantly until honey dissolves. Add vinegar. Reduce heat to low. Simmer until syrup flavors combine, about 20 minutes. Remove from heat. Submerge mint in hot syrup and cool to room temperature. Remove and discard mint. Chill in fridge.

Use to make a drink, use in stir fry, add to pork chops—be creative! 

Recipe by Gloria Stevens, co-owner of Springville Orchard and Herbary, located at 515 Hartford Rd., in Mt. Laurel. For more information, visit SpringvilleHerbary.com.