Homemade Mint Sauce

Cooking time: 25 mins
Serves:   4

What you need

4 tbsp fresh mint leaves, finely chopped
3 tbsp vinegar
1 tbsp caster sugar
3 tbsp boiling water
1 tsp salt

How to cook

Rinse mint leaves, strip from the stems, and chop into fine pieces. Alternatively process in a blender for about 10 seconds.

Bring vinegar to a simmer in a small saucepan, add sugar and chopped leaves. Simmer for about 20 minutes to infuse. Add a little water to taste, depending on how strong or how sweet you want the sauce.

You can increase this recipe to make enough for future use.  Sterlise some jam jars and fill with the sauce while the jars are still warm. Seal tightly.

Sauce should keep for 2-3 months in cold storage or for 6-8 months in the refrigerator.

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