Mint Sauce Concentrate

[Jilly]

Here you go Barbara.

50g mint sprigs
100ml White Wine Vinegar
75g granulated sugar

Sterilise a small jar.
Put the vinegar & sugar into a small pan and bring slowly to the boil, so the sugar dissolves before boiling point is reached.
Either chop the mint finely and add to the vinegar mixture, or put half the hot vinegar and the mint into a food processor, blitz and then add the second half of the vinegar.
Pour into jar and seal immediately.

This keeps for ages in a dark cupboard, or the fridge when opened. To make up just put a teaspoon or so into a glass or jug & top up with malt vinegar (like you do with the supermarket one).

[Barbara]

Thanks Jilly,