| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauces | 10 | Servings | ||
INGREDIENTS
| 4 | 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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