I have peppermint, spearmint and Moroccan mint growing in pots and they do what mint does best: they grow... a lot 🍃!
My husband had the idea to make mint sauce and I wanted to share the recipe with you.
75 g mint, washed and finely chopped
100 ml white wine vinegar
100 ml Balsamic vinegar
100 g brown sugar
Heat the vinegar and the sugar and stir until the sugar has dissolved. Set aside and let cool.
In the meantime sort, wash and chop your mint.
Pack the mint into a jar and fill the vinegar syrup into the jar.
This mint sauce can be eaten straight away but it tastes better if you leave it to rest for a while.
Apparently this mint sauce lasts for up to a year (in the fridge) but I can't vouch for that as it never lasts anywhere near long enough in our household 😅.