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.