Easy Real British Mint Sauce

Prep Time: 10 mins Cook Time: 0 mins Servings: Servings: 6 servings Source:

Ingredients

A large bunch of fresh garden mint leaves

5 tablespoons boiling water

3 tablespoons white wine vinegar (see note below)

1 1/2 tablespoons sugar

Directions

Steps to Make It

Gather the ingredients.

Pull the leaves from the stalk of the mint. Check the leaves to ensure there are no insects or ladybirds hiding anywhere. Unless chemical sprays are used or it is close to traffic fumes, it is not necessary to wash the mint. Roughly chop the leaves.

Place the chopped mint leaves into a heatproof jug, sprinkle over the sugar, then pour over the boiling water. Stir gently, cover with cling film, and place to one side and leave to cool.

Once cold, stir in the vinegar and taste the sauce. If it is too strong, just add a little more water. Too weak, add more mint. Cover again and leave to one side for at least an hour, longer if you have the time. The mint flavors will seep into the sugar-vinegar as it sets.

Notes

The fresh mint sauce will keep in the refrigerator for a couple of weeks if you decant into a screw-top jar.

Mint sauce is delicious with roast lamb, but try it with lamb chops, cutlets, shanks, or add a dollop to an Irish stew.

Nutrition

Fat: 0 g
Calories: 14 kcal
Saturated Fat: 0 g
Unsaturated Fat: 0 g
Sodium: 1 mg
Fiber: 0 g
Carbohydrate: 3 g
Cholesterol: 0 mg
Serving Size: 1 Jar (6 Servings)
Protein: 0 g