Mint vinegar, although old fashioned, is a fantastic way of preserving the sweet flavour and aroma of mint and can be used in both sweet and savoury recipes.
This vinegar is delicious in salad dressings, or try it with roast lamb. It is great to add to syrups and desserts to help cut back a little sweetness and of course is perfect served with freshly cooked peas to create a new twist on the classic minted peas.
300ml white vinegar
8-10 mint sprigs, washed and dried
1 1/2 tablespoons caster sugar
1 sterilised bottle or jar
Place the mint leaves in a clean jar along with the sugar. Pour in the vinegar and seal securely.
Shake the bottle thoroughly to dissolve the sugar and allow to infuse for 6 days before use.
Note the mint leaves will become darker the longer the vinegar infuses and increases flavour for.
Keep in the refrigerator indefinitely.