Mint Sauce

Mint Sauce 8Serves 4

  • 3 tablespoons of finely chopped mint, spearmint for preference
  • 1 tablespoon of granulated sugar
  • 2 tablespoons of white wine vinegar
  • 4 tablespoons of boiling water, straight from a kettle

Remove the mint leaves from the stalks. Discard the stalks and finely chop the leaves. Place 3 tablespoons in a bowl.

Add 1 tablespoon of granulated sugar and 2 tablespoons of white wine vinegar. Pour over 4 tablespoons of boiling water. Stir until the sugar crystals have dissolved. Taste and adjust to taste with either a little more vinegar or a little more water. Set aside to allows the flavours to harmonise.

Eat.