Mint sauce
Photography by 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 #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!