1/3 Photos of Mint Sauce, Cape Style
No roast lamb is quite perfect without home-made mint sauce on the side! Mint is a wonderful herb which aids digestion. (As an aside: the leaves can safely be steeped in boiling water like tea leaves, and a little added to colicky babies' bottles: works like a charm). This very simple mint sauce keeps in the fridge forever. When you have fresh garden mint, don't be without this condiment.
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- 1Have a large enough, clean glass jar with lid ready. Rinse the mint, and shake or pat dry, but water on the leaves are fine.
- 2Strip the leaves off the hard stems. Usually the soft tips can be used as is.
- 3On a cutting board put bunches together, and slice thinly with a sharp knife.
- 4Measure by packing tightly into the cup measure.
- 5Alternately, snip finely with kitchen scissors.
- 6Put the sliced mint in a jug with a pouring lip, and add the vinegar and sugar. Stir well.
- 7Do not use the sharp spirit or other white vinegar. Apple cider vinegar is healthy and white vinegars are not.
- 8I find that using sugar and vinegar on a 50-50 basis usually gives the right tang, but do taste and tweak! Do not worry about the amount of sugar: you use only about 1 dessertspoon of the sauce as a serving.
- 9Ladle or pour the lot into a large enough bottle. The sugar will take time to dissolve, so can be kept on the kitchen counter and shaken a few times, before it goes to the fridge.
- 10If the mint gets used up and there's quite a bit of the vinegar-sugar still left in the bottle, simply slice more fresh mint and add.
- 11(The mint will lose its fresh green colour to an extent, which is normal).
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Nutritional Facts for Mint Sauce, Cape Style
Serving Size: 1 (477 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 425.5
- Calories from Fat 1
- Total Fat 0.1 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 11.9 mg
- Total Carbohydrate 103.9 g
- Dietary Fiber 1.5 g
- Sugars 100.3 g
- Protein 0.7 g