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Mint sauce

Mint sauce

PT20M

1
To begin, pick the mint leaves and reserve the stalks. Blanch the mint leaves for a few seconds in boiling water, then refresh in ice water to stop the cooking process. Drain and squeeze out any excess moisture before finely chopping
  • 2 bunches of mint, large
2
Add the sugar, water, vinegar and mint stalks to a pan and bring to the boil, seasoning with a pinch of salt. Once boiling, remove from the heat and leave to cool
  • 150g of sugar
  • 150ml of white wine vinegar
  • 150ml of water
  • 1 pinch of salt
3
Once cool, remove the stalks and pour the liquid over the chopped mint. Transfer to a jar and store in the fridge

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  • Mint sauce

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