Homemade mint sauce
golden caster sugar
white wine vinegar
A large bunch of fresh mint - about 75g mint leaves
Place the sugar and vinegars into a small pan and heat gently stirring until sugar dissolves. Remove from the heat and allow to cool while preparing the mint.
Wash the mint well and shake off the excess water. Remove the leaves from the stem and pat dry on a tea towel.
Finely chop the mint and pack into a jar.
Pour the vinegar syrup over the mint, making sure all the mint leaves are submerged. Seal and allow to cool.
The mint sauce will keep in the refrigerator for about a year.
Recipe by recipesmadeeasy.co.uk