English Mint Sauce With Raspberry Vinegar Recipes

ENGLISH MINT SAUCE WITH RASPBERRY VINEGAR

Steps:

• In a food processor chop fine the mint with the sugar and transfer the mixture to a small bowl. Stir the water into the mixture, stirring until the sugar is dissolved, and stir in the vinegar. Let the sauce stand, covered, for 15 minutes or chill it, covered, overnight. Serve the sauce at room temperature with lamb.

RASPBERRY MINT VINEGAR

Steps:

• Put the mint leaves in a very clean 1-quart glass jar and bruise them with a wooden spoon. Add the raspberries and mash them with the spoon. Add the vinegar and let the mixture steep, covered with the lid, in a cool dark place for at least 4 days and up to 2 weeks, depending on the strength desired. Strain the vinegar through a fine sieve into a glass pitcher, discarding the solids, and pour it into 2 very clean 1/2-pint glass jars. Add the mint sprigs and seal the jars with the lids.

RASPBERRY MINT SAUCE

Steps:

• Put raspberries, mint leaves, lemon juice, and balsamic vinegar in a mixer and mix until smooth.
• Pass through a strainer into a small pan.
• Add sugar.
• Bring to a boil and simmer for a few minutes while constantly stirring.