Wednesday

Mint Sauce

Enjoy with lamb or new potatoes


50g fresh mint leaves, finely chopped
120ml water
120ml white wine or cider vinegar
2  teaspoons caster sugar
pinch of salt


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.

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.


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