Mint Sauce

Strip the leaves from the stems and finely chop the Mint Leaves. Aim for a fine, even mince so the flavor disperses throughout the sauce.

In a small saucepan combine Water and Caster Sugar and gently heat, stirring, until the sugar has fully dissolved — do not boil aggressively.

Remove the pan from the heat and stir in the Malt Vinegar and Salt until everything is well combined.

Pour the warm vinegar syrup over the chopped mint, stir thoroughly, and allow the mixture to cool to room temperature so the mint softens and releases its aroma.

Transfer the sauce to a clean jar, seal, and refrigerate for at least an hour (preferably several hours or overnight) to let the flavors marry. Taste and adjust salt or sugar if needed before serving.