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1 cup
Easy
By Annie Gray
Published 2019
Used with lamb and mutton, mint sauce should be a heady mixture of fresh, sharp, and sweet. It keeps for a week in the fridge and is best spread liberally over everything in sight.
Chop the mint very finely, put it in a bowl, and sprinkle with the vinegar. Add the sugar-water mixture and stir well. Serve in a small pitcher with a spoon to ladle it out.