Mint Sauce
Ingredients
- 150ml (¼ pint) vinegar
- 50g (2oz) fresh mint leaves
- 25g (1oz) caster sugar
- 2 tbsp boiling water
Dissolve the sugar in the water.
Finely chop the mint and add to the sugar solution.
Add the vinegar and mix well.
Add more sugar or vinegar to taste, if necessary.
You can make this in a mini blender to save time, but let the sugar solution cool first.
I then put the mint sauce into a glass jar and keep it in the fridge. When I need it, I add a teaspoon to a bowl of yorgurt. Makes a nice dip for carrot, cucumber sticks, kebabs etc.