5 tablespoons sugar
1 cup malt vinegar
Whole bunch fresh mint
Makes a whole jar
- Place 5 tablespoons of sugar and 1 cup of malt vinegar into a small saucepan and heat until the sugar has dissolved. Remove the pan from the heat.
- Pick all leaves off mint stalks and chop finely, but not too finely.
- When vinegar has cooled, add mint leaves, a pinch of salt and leave to infuse for at least an hour before serving with a spoon so you can enjoy the leaves and the sauce.
If the vinegar is too hot, the mint will turn brown after it is added, so make sure it has cooled.
Your mint sauce will store in the fridge for three months in a sealed jar or container.