Gurka Sekanjabin Sharbat

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1. 1
   Bring 1 cup sugar, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ⅔ cup water to a boil in a small saucepan, stirring to dissolve sugar. Reduce heat and simmer, stirring occasionally, until syrup is slightly thickened, about 3 minutes. Remove from heat and add 2 mint sprigs, then stir in 3 Tbsp. apple cider vinegar to combine. Let syrup sit at least 15 minutes and, preferably, up to 2 hours. Discard mint.
2. 2
   Transfer syrup to a pitcher. Pick leaves from remaining mint sprigs and finely chop. Add water to whey from labneh to make 2 cups. Add 6 Persian cucumbers, grated on the small holes of a box grater, mint, and whey to pitcher; stir to combine. Add 3 cups ice and stir until sharbat is very cold. Taste and add more water or vinegar if needed.
3. 3
   Pour sharbat into tall glasses and serve with spoons for scooping up cucumber bits. Do ahead: Syrup can be made 3 days ahead. Transfer to an airtight container; cover and chill.