3 lg Handfuls of mint leaves (stems previously removed)

3 ts Granulated sugar

4 tb Wine vinegar

DIRECTIONS:

1. Wash and shake the mint leaves, sprinkle then with the
sugar and chop them rather finely. Put in a bowl. Heat the
vinegar and pour it over the mint. Add more sugar if you
think the sauce is too sharp. Serve hot or cold with
roasted lamb or other meat.

Alternatives: Use lemon juice instead of vinegar and you
can also add a little olive oil. This is not traditional
mint sauce, being much less violent in flavor, but it is
exceptionally good.

Mint Sauce