Sweet Mint Sauce Recipes

HOMEMADE MINT SAUCE

Steps:

• Gather the ingredients.
• Place washed mint leaves on a cutting board and sprinkle the leaves with the sugar.
• Chop the leaves rather finely.
• Transfer the chopped mint with the sugar to a bowl.
• In a small saucepan, heat the vinegar over low heat.
• Pour the vinegar over the mint.
• Taste and add more sugar if you think the sauce is too sharp.
• Serve hot or cold with roasted lamb or other meats.

MINT SAUCE FOR LAMB

Steps:

• Place mint leaves in a small bowl. Stir in water, vinegar, sugar, salt and pepper until sugar is dissolved. Cover and let steep for 20 minutes, then serve immediately with lamb.

SWEET MINT SAUCE

Steps:

• Stir the mint into the boiling water.
• Add the sugar and salt.
• Leave until cold.
• Add the vinegar and mix well.

CUCUMBER MINT SAUCE

Steps:

• Place mint and jalapeno pepper in a food processor. Process until chopped. Add cucumber and process until finely chopped. Transfer mixture to a bowl. Stir in remaining ingredients. Refrigerate until cold.

DREAMY CHOCOLATE MINT SAUCE

Steps:

• in 2 qt saucepan combine sugar butter, water and corn syrup.
• cook over med heat, stirring constantly until mixture comes to a full boil (5 to 8 min).
• boil 3 minutes, remove from heat, immediately add chocolate chips, beat with wire whisk or rotary beater until smooth.
• stir in creme de menthe, and whisk.
• serve as you desire.

FRESH-MINT SAUCE

Steps:

• Finely chop mint; transfer to a jar. Add olive oil, vinegar, lemon juice, sugar, and salt. Shake to combine. Refrigerate until ready to use (up to 1 month).

YOGURT MINT SAUCE

Steps:

• Combine all ingredients in a small bowl, and stir well to combine. Sauce can be made up to 1 day ahead; store in an airtight container in the refrigerator. Serve chilled or at room temperature.

MINT CHUTNEY

Steps:

• In a food processor, combine the cilantro, mint leaves, chile pepper, salt, onion and tamarind juice. Process to a fine paste, adding enough water to achieve a thick sauce.

HOT AND SWEET MINT SAUCE

Steps:

• Combine the mint jelly, 1/4 cup vinegar, and the chile in a small nonreactive saucepan and bring to a boil over medium heat. Reduce the heat to medium-low and simmer gently, uncovered, until thick and richly flavored, about 5 minutes. Stir in the mint leaves and cook for 1 to 2 minutes more. Remove from the heat, and if the sauce tastes too sweet, add a little more vinegar, and if it's too thick, add a little water. Serve immediately or allow to cool, then refrigerate, tightly covered, for up to 3 days.Makes about 1 cup

SIMPLE MINT SAUCE

Steps:

• Whizz sugar and vinegar with mint until finely chopped. Tip into a serving bowl and set aside for 10 mins for the sugar to fully dissolve.

BARBECUED LAMB WITH SWEET MINT DRESSING

Steps:

• Make the marinade: mix the sugar, lemon juice and zest with the olive oil, balsamic and some seasoning. Stir to dissolve the sugar then mix in the garlic and mint. Reserve half of the marinade to use as a dressing for the lamb later.
• Open out the meat and lay it in a deep tray. Pour the marinade on top then turn to coat all over in the mix. Cover with cling film and leave for 1 hr or overnight in the fridge.
• Remove the lamb from the fridge and shake off any excess marinade back into the tray. Insert a skewer so that it goes from one corner to the opposite one. Do the same with another skewer in the opposite direction - this makes it really easy to turn the meat on the barbecue.
• Heat a barbecue or griddle pan until it's a medium heat. Cook the lamb for 15-20 mins, turning frequently for pink lamb or longer if you prefer it more done. When cooked, rest for 5-10 mins before taking out the skewers, slicing and serving with the reserved marinade for pouring over.