Easy Real British Mint Sauce
A classic British mint sauce for roast lamb, perfect for Sunday lunch.
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Instructions
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Start boiling 5 tablespoons of water.
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Roughly chop the leaves from 1 large bunch of fresh mint.
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Combine chopped mint, 1 1/2 tablespoons sugar, and 5 tablespoons boiling water in a heatproof jug; stir, cover, and cool.
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Once cool, stir in 3 tablespoons white wine vinegar; adjust strength by adding water or more mint as needed.
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Cover and let sit for at least an hour to infuse flavors, then use or refrigerate for up to two weeks.
Nutritional Info (per serving)
Calories:
15 kcal
Carbohydrate:
3 g
Cholesterol:
0 mg
Fiber:
0 g
Protein:
0 g
Saturated Fat:
0 g
Sodium:
2 mg
Sugar:
3 g
Fat:
0 g
Unsaturated Fat:
0 g