Mint Sauce

The traditional British sauce for roast lamb and peas, Mint Sauce should be made with young fresh mint, preferably straight from the garden.

12 tablespoons finely chopped fresh mint

An unusual plum souffle, Mirabelle Souffle is a pleasant, light dessert. The juice makes a refreshing drink.

12 tablespoons sugar

3 fl. oz. malt or distilled white vinegar

1 tablespoon hot water

Pound the mint and sugar together in a mortar with a pestle. Alternatively, mix them in a small bowl with a wooden spoon.

Add the vinegar and hot water and stir until the sugar has dissolved. Set the bowl aside and leave it for 1 to 2 hours before serving.

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