Quick and easy mint sauce
I’m blogging this recipe for my friend Rhiannon Irving – who has been a fantastic support to me through the ups and downs over the past few years. She needs a mint sauce recipe for tomorrow night’s dinner – and being the type of person who has one lying around, I promised her I’d blog it.
If you grow your own mint, or have any left over from a bunch, here’s a very good use for it. And once you know how to make your own mint sauce, you’ll never buy it from the supermarket again.
2 large handfuls of fresh mint
6 tbsp white wine vinegar
6 tbsp boiling water
2 tbsp sugar
First, finely chop the mint. I pop mine into a large mug, stalks included, and chop chop chop with kitchen scissors until finely…chopped. (Massive overuse of the word ‘chop’ here, so feel free to snip, cut, hack, as you feel appropriate.)
Scrape into the jar that you will be storing in, and add a pinch of salt, the sugar, and the boiling water. Screw the lid on tight, and shake to combine. Unscrew the lid and leave to cool.
When cooled, add the vinegar, stir, and lid again. Pop in the fridge and use as required.
Best made a day ahead to allow the flavours to develop.
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