Wednesday

Mint Sauce

gluten-free dairy-free

Enjoy with lamb or new potatoes


Ingredients:

50 g fresh mint leaves, finely chopped

120 ml water
120 ml white wine or cider vinegar
2 x 5 ml spoons (2  teaspoons) caster sugar
pinch of salt

What to do:

  1. Mix the water, vinegar, sugar and salt together in a saucepan, bring to the boil and add the finely chopped mint leaves. Remove from the heat and allow to cool.
  2. Put in a kilner or screw topped jar and refrigerate until needed.

Note: This will keep well for about 2 weeks if kept in the fridge.