Mint Sauce

Many recipes only call for a few mint leaves as it is a strong tasting herb, so you might have some leftover. Mint also grows so freely that once you know how to make mint sauce you will never need to buy it again.

Makes about 250 millilitres

Ingredients

• 1 bunch of mint, large

• 75 grams of sugar

• 75 millilitres of white wine vinegar

• 75 millilitres of water

• 1 pinch of salt 

• sterilised jar in which to place the mint sauce (sterilised)

Method

1. Pick the mint leaves and save the stalks. Blanch the mint leaves for a few seconds in boiling water. Then refresh in ice water, drain and squeeze dry before finely chopping (this will help the mint sauce to retain a bright green colour and open up the flavours).

2. Add the sugar, water, vinegar and mint stalks to a pan and bring to the boil, seasoning with a pinch of salt. Once boiling, remove from the heat and leave to cool.

3. Once cool, pour over the chopped mint. Transfer to a sterilised jar and keep refrigerated.

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