Can be served as an accompaniment of roasted food.

Irish

3 large handfuls of Mint leaves (stems previously removed)

3 teaspoons granulated Sugar

4 Tablespoons Wine Vinegar

Wash and shake the mint leaves, sprinkle then with the sugar and chop them finely. Put in a bowl. Heat the vinegar and pour it over the mint. Add more sugar if you think the sauce is too sharp. Serve hot or cold with roasted lamb or other meat. Alternatives: Use lemon juice instead of vinegar and you can also add a little olive oil.

Serves: 4

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