| CATEGORY |
CUISINE |
TAG |
YIELD |
|
English |
July 1992 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Packed fresh mint leaves; rinsed and spun dry |
| 2 |
tb |
Sugar |
| 1 1/2 |
tb |
Boiling water |
| 4 |
tb |
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
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