| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauces |
10 |
Servings |
INGREDIENTS
| 4 |
bn |
Fresh mint; about 3 cups |
| 3/4 |
c |
Sugar |
| 1/2 |
c |
Cider vinegar |
| 1/4 |
c |
Water |
INSTRUCTIONS
Chop the cleaned and de-stemmed mint leaves on a large board. When the
pieces are becoming small, dump the sugar on top. The sugar absorbs the
mint oil and juices and helps you to chop the leaves *very* finely. Put the
sugar-and-leaf mixture in a jar and add the vinegar and water. Let this
stand at least overnight before serving. It will keep almost indefinitely
and actually improves with age.
Makes about 1 1/2 cups.
NOTES : To get the leaves off of fresh mint, hold the top of the stalk and
pull down.
Recipe by: Catherine Harris: Cash From Your Kitchen
Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb
5, 1998
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