Yield: 1 Servings
|1 quart||White wine vinegar|
|½ cup||Granulate sugar|
|2 cups||Fresh mint leaves|
Pour vinegar into a large saucepan and bring to a boil. Add the sugar and the mint leaves. Stir to bruise the mint a little so it will release its oil. Cook at a low boil for 5 minutes, then strain into bottles. When cool, put a few fresh mint sprigs in each bottle for decoration, cover and let stand for a week (out of the sun) before using.
Posted to EAT-L Digest 09 Jan 97 Recipe by: Homemade Good News (Vol 3 No 8) From: Sean Coate <swcoate@...> Date: Fri, 10 Jan 1997 15:59:41 -0500