Mint grows so freely that once you know the trick you never need to buy mint sauce again. This will keep in the fridge for up to three days.
Delicious served with roast lamb or barbecued lamb burgers.
Ingredients
30g/1 oz bunch fresh mint
4 tbsp boiling water
4 tbsp white wine vinegar
1 level tbsp caster sugar
Pinch of salt
1 spring onion – optional
Method
Remove any thick stalks from the mint and discard. Finely chop the leaves with the salt.
Transfer to a serving bowl or jug, add the sugar and pour over the boiling water. Stir and leave to cool.
Stir in half the vinegar, taste, and add the remaining vinegar, if needed. Add more water to suit your taste.
Keep in the fridge for up to three days.
Recipe kindly sent in by Mr Bentham
Author: Ros
Author of What's On and Life In The Kitchen!