Mint Sauce

 Ingredients

• a large bunch of garden mint
• malt vinegar
• sugar

  Method

1. Remove the leaves from the stalks.
2. Put the leaves in a colandar and rinse well with cold water.
3. Drain and put the leaves in a liquidiser.  Add cold water and spin until well chopped.
4. Drain well in a seive.
5. Place in a bowl add sugar and vinegar to taste.

     If you made  too much it will keep in the fridge for a few days, alternatively freeze the sauce.  

    Mint sauce goes well with lamb and mushy peas.