My mother would get fresh mint from the garden, add sugar to draw out the oils from the mint leaves, then add the vinegar. Today many people have never tried the traditional mint sauce, just the 'mint jelly' available in supermarkets.
Mint Sauce for Lamb 1 Ingredients 2 Directions. Place mint leaves in a small bowl. Stir in water, vinegar, sugar, salt and pepper until sugar is dissolved. 3 Nutrition Facts. Diabetic Exchanges: 1 Free food.
Vinegar – I usually use white wine vinegar, because it is sharp enough to stand out against the sugar, but not too astringent. I prefer a white vinegar as it doesn’t make your mint sauce a murky colour (You can also use a cider vinegar). Malt vinegar is just too strong and sharp and will overpower the flavour of the mint.
Today many people have never tried the traditional mint sauce, just the 'mint jelly' available in supermarkets. You can add stevia, but this is optional. I realise it may be a step too far just to have the vinegar taste with no sweetness, personally I prefer it without sweetener.