Yield: 10 Servings
|4 bunches||Fresh mint; about 3 cups|
|½ cup||Cider vinegar|
Chop the cleaned and de-stemmed mint leaves on a large board. When the pieces are becoming small, dump the sugar on top. The sugar absorbs the mint oil and juices and helps you to chop the leaves *very* finely. Put the sugar-and-leaf mixture in a jar and add the vinegar and water. Let this stand at least overnight before serving. It will keep almost indefinitely and actually improves with age. Makes about 1½ cups.
NOTES : To get the leaves off of fresh mint, hold the top of the stalk and pull down.
Recipe by: Catherine Harris: Cash From Your Kitchen Posted to recipelu-digest by "Valerie Whittle" <catspaw@...> on Feb 5, 1998