Sweet/sour mint syrup (Sekanjabin)

During the Summer time in Iran to avoid of heat of summer, housewives make and bottle different types of syrups (Sharbat)by cooking fruits or flowers and herbs in dissolved sugar/honey water. Then, we store them and when we are gathering in family members , friends and guests group, we serve it. One of most popular sharbat is Mint syrup). Basically it made from white vinegar, sugar/honey and water. You can flavor with different kinds of essence but mint is most popular. Sekanjabin, is a sort of syrups that we serve it with lettuce. After preparing syrup, dip lettuce leaves in the syrup ( sekanjabin) and eat it, sooooo good. In olden times, based on traditional medicines in Iran, each vegetable , fruit, meat or any ingredient for making food, has a "cold" or "hot" attribute. These terms relate to the fundamental nature of the food and are not related to temperature. For example. The following recipe is a kind of syrup with a "hot" attribute and is served with lettuce leaves which have a "cold" attribute and the combination of these two different atributes , will combine to produce a "balanced" meal , this process is called food treatment.