Mint sauce
Photography by Nick Tressider.
INGREDIENTS
4 tablespoons of finely chopped fresh mint
1 tablespoon of brown sugar
2 tablespoons boiling water
2 tablespoons lemon juice
1 tablespoon white wine vinegar
METHOD
Dissolve the sugar in boiling water, stir in the chopped mint, and infuse for 5-10 minutes before adding the lemon juice or vinegar to obtain the deepest green colour.
Proportions are a matter of personal preference. I allow 4 tablespoons of finely chopped fresh mint to 1 tablespoon of sugar dissolved in 2 tablespoons of boiling water, then finished with 2 tablespoons of lemon juice and 1 tablespoon of white wine vinegar. Taste and adjust the amounts of lemon juice or sugar.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.