Everyone in the southern hemisphere who has a vegie patch is sure to have mint galore. Once a fortnight, I rip it out, leaving only a small patch to run riot for the next fortnight. It is amazingly prolific. We use a lot of mint but nowhere near as much as we grow.
I am going through a barbecued lamb phase at the moment. This consists of buying a butterflied leg of lamb, marinating it in lemon juice, olive oil, garlic, rosemary and oregano and then cooking it over a high temperature on the barbecue. When it is cooked, I pour a decent amount of mint sauce over the lamb then let it rest for 10 minutes or so. Alas, we arrived in Bridgetown on Christmas Eve without mint sauce. What was I to do? After one look at the prolific mint, I decided to make some. It is so very easy and it is great to find a use for some of that mint.
This recipe is from taste.com.au, although I have changed the amount of water and sugar somewhat. I found the original quantities made the sauce a little too tangy. You may also want to play around with the quantities.
- ¾ cup chopped mint
- 2 tbs* caster sugar
- ½ cup boiling water
- ½ cup white vinegar
*These are 20 mil tablespoons.
- Put the mint into a heat-resistant bowl.
- Add the sugar and boiling water and stir until the sugar dissolves.
- Add the vinegar and mix well.
I also added 2 teaspoons of Instant Clearjel to thicken the sauce slightly. I appreciate most Australians don’t have Clearjel in their cupboard so you won’t be able to do this but US readers may wish to thicken their sauce. I slowly sprinkled the Instant Clearjel into the vinegar whilst Maus whisked it. As I am sure all who have used Instant Clearjel know, it is very quick to clump. If it does, just give it a whirl with a stick blender before adding the vinegar to the mint.