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In a heavy-bottomed pot, combine sugar and water. Place on medium heat, stirring until the sugar dissolves. Reduce the heat and gently boil for 10-15 minutes.
Add the vinegar and simmer for 30 minutes, or until the mixture slightly thickens. Taste and adjust the sweetness to your liking. (I often add 2 extra tablespoons of vinegar for a tangier syrup.)
In the last couple of minutes, add the fresh mint to the syrup.
Remove from heat and let cool completely. Remove the mint leaves before serving.
Pour the sekanjabin into a small bowl and place in the center of a platter of lettuce leaves. Note: Sekanjabin is quite sticky!
In a large pitcher, mix 1 part syrup to 4 parts water, adjusting for sweetness.
Stir in the grated cucumbers and a few drops of rosewater.
Add ice and serve chilled.
Follow the same cooking directions as in the sugar-and-vinegar recipe: combine honey and water in a heavy-bottomed pot over medium heat, stir until dissolved, then add vinegar and simmer until slightly thickened.
Skim off any foam that forms on the surface. Taste and adjust the sweetness.
Pour the cooled syrup into a clean glass jar; seal it tightly and store it in a cool place.