This classic recipe for mint sauce takes just a moment and is well worth the effort. So wonderful with Spring lamb!
2 tbsp fresh mint (we love Super Herb)
2 tbsp golden sugar (we love Chantal Organics)
2 tbsp boiling water
2 tbsp DYC malt vinegar
1. Wash and dry the mint in a tea-towel. Remove the leaves from the stalks, chop very finely and put in a small serving jug.
2. Put the sugar and boiling water into a small pot and boil for one minute.
3. Pour the DYC Malt vinegar over the chopped mint then add the hot water and sugar mix. Stir well before serving.