Mint sauce

This classic recipe for mint sauce takes just a moment and is well worth the effort. So wonderful with Spring lamb!  

2 tbsp fresh mint (we love Super Herb)
2 tbsp golden sugar (we love Chantal Organics)
2 tbsp boiling water
2 tbsp DYC malt vinegar

1. Wash and dry the mint in a tea-towel. Remove the leaves from the stalks, chop very finely and put in a small serving jug.
2. Put the sugar and boiling water into a small pot and boil for one minute.
3. Pour the DYC Malt vinegar over the chopped mint then add the hot water and sugar mix. Stir well before serving.
Print Friendly, PDF & Email