Wednesday, 25 November 2015

A few days ago another lovely blogger Sadie asked me how I make my Mint Sauce.

Some people use Malt Vinegar but I find it to strong for me, so I use either Apple Cider Vinegar or White Wine Vinegar.




When my planter is full of Mint I cut it right back, because it grows back very quickly.


Wash the Mint and dry with some kitchen towel.

For every 50g Mint, I use 100ml of White Wine Vinegar and 100g of Granulated Sugar.



Sprinkle the Mint leaves with some table salt, and finely chop.



Put the White Wine Vinegar in a pan with the sugar and gently heat until the sugar is dissolved.

Then add everything to the sterilised jar and give a good shake.




The amount is enough for a small jar.

Yes it might be cheaper to buy it, but it's not always about the cheapest, its about taste and knowing what is in that jar.

Hope this helps Sadie x