Mint sauce
Photography Nick Tressider.
INGREDIENTS
4 tablespoons of finely chopped fresh mint
1 tablespoon of brown sugar
2 tablespoons boiling water
2 tablespoons lemon juice
1 tablespoon white wine vinegar
METHOD
Dissolve the sugar in boiling water, stir in the chopped mint, and infuse for 5-10 minutes before adding the lemon juice or vinegar to obtain the deepest green colour.
Proportions are a matter of personal preference. I allow 4 tablespoons of finely chopped fresh mint to 1 tablespoon of sugar dissolved in 2 tablespoons of boiling water, then finished with 2 tablespoons of lemon juice and 1 tablespoon of white wine vinegar. Taste and adjust the amounts of lemon juice or sugar.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.