Strip the leaves from the mint & discard the stems.
Chop very finely with a sharp knife or place into a food processor.
Add the vinegar and sugar. Blitz or stir well.
Cover and leave for 30 minutes for the flavours to settle.
Taste and adjust the flavour if necessary by adding more vinegar or a little more sugar.
Optional: If you would like a thinner, runnier mint sauce, add boiling water straight from the kettle, one teaspoon at a time.
Stir well before adding another and continue until you each a consistency you like.
Cover and refrigerate until needed.
Please enjoy my recipe! Jane | hedgecombers.com