| 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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