Ingredients
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1 1/2
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1
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1
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Directions
Mint Sauce, Cape Style, No roast lamb is quite perfect without home-made mint sauce on the side! Mint is a wonderful herb which aids digestion (As an aside: the leaves can safely be steeped in boiling water like tea leaves, and a little added to colicky babies’ bottles: works like a charm) This very simple mint sauce keeps in the fridge forever When you have fresh garden mint, don’t be without this condiment
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Steps
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1
Done
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Have a Large Enough, Clean Glass Jar With Lid Ready. Rinse the Mint, and Shake or Pat Dry, but Water on the Leaves Are Fine. |
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2
Done
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Strip the Leaves Off the Hard Stems. Usually the Soft Tips Can Be Used as Is. |
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3
Done
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on a Cutting Board Put Bunches Together, and Slice Thinly With a Sharp Knife. |
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4
Done
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Measure by Packing Tightly Into the Cup Measure. |
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5
Done
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Alternately, Snip Finely With Kitchen Scissors. |
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6
Done
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Put the Sliced Mint in a Jug With a Pouring Lip, and Add the Vinegar and Sugar. Stir Well. |
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7
Done
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Do not Use the Sharp Spirit or Other White Vinegar. Apple Cider Vinegar Is Healthy and White Vinegars Are Not. |
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8
Done
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I Find That Using Sugar and Vinegar on a 50-50 Basis Usually Gives the Right Tang, but Do Taste and Tweak! Do not Worry About the Amount of Sugar: You Use Only About 1 Dessertspoon of the Sauce as a Serving. |
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9
Done
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Ladle or Pour the Lot Into a Large Enough Bottle. the Sugar Will Take Time to Dissolve, So Can Be Kept on the Kitchen Counter and Shaken a Few Times, Before It Goes to the Fridge. |
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10
Done
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If the Mint Gets Used Up and There's Quite a Bit of the Vinegar-Sugar Still Left in the Bottle, Simply Slice More Fresh Mint and Add. |
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11
Done
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(the Mint Will Lose Its Fresh Green Colour to an Extent, Which Is Normal). |
