| CATEGORY |
CUISINE |
TAG |
YIELD |
|
English |
July 1992 |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Packed fresh mint leaves |
|
|
rinsed and spun dry |
| 2 |
T |
Sugar |
| 1 1/2 |
T |
Boiling water |
| 4 |
T |
Raspberry vinegar |
|
|
available at |
|
|
specialty foods |
|
|
shops and some |
|
|
supermarkets |
INSTRUCTIONS
In a food processor chop fine the mint with the sugar and transfer the
mixture to a small bowl. Stir the water into the mixture, stirring
until the sugar is dissolved, and stir in the vinegar. Let the sauce
stand, covered, for 15 minutes or chill it, covered, overnight. Serve
the sauce at room temperature with lamb. Makes about 1/3 cup. Gourmet
July 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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