1/2 cup fresh mint leaves, washed and finely chopped (preferably in blender)
1 cup malt vinegar
2 tbsp brown sugar

In a small saucepan, bring malt vinegar to a simmer and add the mint leaves and sugar. Keep on simmering for about 20 minutes. If needed, add a bit more sugar or water depending on your taste.

Fill the mint sauce into sterilized bottles and keep in your fridge for up to 6 months.

This mint sauce goes very well with lamb.

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