Makes about 12 fl oz (750ml)
4 oz (100g) fresh mint
1/2 pint (300ml) distilled white vinegar
6 oz (175g) granulated sugar
Strip mint leaves from their stems. Rinse and shake dry or pat dry in absorbent paper. Finely chop the mint with a stainless steel knife (prevents discoloration) and put into a mixing howl.
Put the vinegar and sugar into a saucepan and stir over low heat until the sugar has dissolved. Bring to the boil and draw off the heat. Stir vinegar into the mint and leave until completely cool. Spoon mint sauce into one or more clean screw-topped jars. Cover tightly and store in a dark place.
To serve: Spoon out required amount and mix with additional vinegar to taste.