Mint Sauce
10 20 minutes
Ingredients:
Mint sauce 2 bunches of mint, large
– 150g of sugar or brown sugar
– 150ml of white wine vinegar, white vinegar, cider vinegar
– 150ml of water
– 1 pinch of salt
Method
To begin, pick the mint leaves and reserve the stalks. Blanch the mint leaves for a few seconds in boiling water, then refresh in ice water to
stop the cooking process. Drain and squeeze out any excess moisture before finely chopping
– 2 bunches of mint, large
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.
Once cool, remove the stalks and pour the liquid over the chopped mint. Transfer to a jar and store in the fridge