Mint grows like mad anywhere that I grow it but trying to find ways to use it, is a challenge however this mint sauce recipe is a great way of using lots of mint from the garden. I originally used this recipe from the bbc good food website.
- 50g demerara sugar
- 150ml malt vinegar. I used white malt vinegar
- A large bunch of mint. Fresh from the garden.
- Pick and wash the mint then remove mint leaves from the stalks. keep the leaves and discard the stalks.
- Place all the ingredients in a blender and blend until finely chopped and the sugar is dissolved.
- Serve or store in a jar until ready to serve.
What I thought of this recipe.
I really liked this sauce it being homemade is always good in my book. The sauce tastes better with time as the mint flavour is able to develop into the vinegar.
I served this with some of my smoked lamb and traditionally this is used with lamb dishes as it seems to compliment the flavour.
I found the colour of the mint did slightly discolour after a few days but nothing to serious and it still tastes just as good. The high acid level in this will help preserve the mint making this sauce good for up to a year.
Some recipes I have seen call for heating the vinegar first to help dissolve the sugar however I have found in the pas that sugar will dissolve fairly easily without the heating but if there is sugar that hasn’t dissolved simply add more vinegar and mint until it has all dissolved.
So what do you think of this recipe if you give it a go let me know how you found it.