Mint sauce

20cl of vinegar (Melfort)
10 sticks of mint
1tsp of sugar

Finely chop the mint leaves (blender or sharp knife). Simmer the vinegar mint and sugar for about 3 minutes. Stock in a sterilised jug or jam pot.

It can be kept three months out of the fridge or 8 in the fridge. (It should pop when you open the pot).

Posted in Sauce, Vegan. Tags: , , . 1 Comment »

One Response to “Mint sauce”

  1. Cabbage and mint brick « Experiments in dessertarian cooking: Recipes Says:

    […] and mint brick November 16, 2008 — Zoe Vegetarian mint sauce 3 brick leaves 2 leaves of […]

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