We’ve been growing ourselves a small garden on our terrace for a few months now and have just recently been able to bring in a small harvest. We planted some mint and it has been going absolutely nuts in the beautiful weather London’s had recently, so we thought it was time to do something with it. On a lazy Sunday afternoon we picked the best mint leaves off the plant in preparation for our Sunday lamb roast we were preparing. Lamb is by far my favourite type of roast, and you just can’t have a lamb roast without mint sauce.
This recipe is so incredibly simple to make you’ll wonder why you’ve ever bought mint sauce from the shop… I certainly am! As with most things, it also tastes better because it’s homemade, and you’re able to adjust the consistency to your liking. It’s also nice to know exactly what’s going in to your condiments.
I blitzed this up in about 4 minutes (if you don’t count the 1 minute it took me to pick the mint), so it really it quicker than going to the shop. This recipe is a runnier version, but you could add gelatin to thicken it if you prefer a jelly-type consistency instead. The sauce should keep for about 6 months at least if you keep it in the fridge, but we definitely devour it long before then. It just tastes too good!
If you’ve got 5 minutes to spare, why not make your own mint sauce with this recipe?
Easy Homemade Mint Sauce
Equipment
- Small saucepan
Ingredients
You’ll need…
- 100 g Caster Sugar
- 100 ml Malt Vinegar
- 75 g Mint
Instructions
- In a small saucepan, add 100g caster sugar and 100ml vinegar on a low heat. Once dissolved, remove from heat and allow to cool.
- Remove mint leaves from the stem. Wash well and pay dry using paper towel or a clean tea towel.
- Finely chop 75g mint, add to the jar you'll be storing your mint sauce in and pour vinegar syrup over the mint. Alternatively you can use a stick blender and blitz it all together to get a finer consistency. Once combined, seal and allow to cool.
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