Mint sauce!

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Mint grows like a WEED and comes back every year... We were able to transplant some from James' parents place and it has been taking over our veggie garden. I am planning on making James some lamb chops for dinner tonight so I thought I would post this great, simple recipe for mint sauce. I am always looking for ways to use up our mint and of course mojiots are a plenty at our place along with garnishes and mint tea which was a huge hit in Europe- literally a ton of mint stuck in some hot water makes a beautiful tea:
James' mom has a great recipe for mint sauce that goes great with lamb and other red meat. Here is the family recipe that we store in one of those beer bottles with the flip cap you can use again that looks like this:
Mint Sauce Recipe
Ingredients:
1 cup water
1 cup confectioner's sugar
2 cups finely chopped mint leaves
3 cups white vinegar
Directions:
Place vinegar in a blender with the leaves and really blend it up. Boil water and sugar together to make a syrup. Add blended vinegar and mint leaves. Pour into lidded jars or capped beer bottles like the one above. Store in a cool place. It does not spoil but when you open a new bottle refrigerate. The leaves are part of the vinaigrette so no need to strain. Enjoy!

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