Mint Sauce24/07/2012 14:11
Delicious served with lamb, the tang of mint complements it better than any other flavour.
50g mint leaves
25g brown sugar
150ml white vinegar
50ml boiling water
Finely chop the mint leaves and put them into a glass bowl. Sprinkle with a little salt and pour over the vinegar. Stir in the sugar into the boiling water and stir to dissolve completely. Pour over the mint leaves and allow to marinate for a couple of hours before serving.
* The sauce will keep for upto six to eight weeks in a sterilised screw top jar.