Mint Sauce
Makes enough for: 1 batch sauce
Ingredients
- 90 g fructose
- 50 mls water
- couple of turns of freshly ground black pepper
- 30 mls malt vinegar
- 50 g fresh mint leaves picked and finely chopped
Method
- place the fructose and the water into a small saucepan
- place over a low temperature on the stove, and stir while the sugar dissolves
- increase to a medium temperature and then bring to the boil
- reduce the temperature and simmer for 3 minutes without stirring
- grind in the pepper, add the vinegar and stir in the mint
- remove from the stove, cover and leave for 10 minutes before serving