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Add a photoServings: 1
Ingredients
- 1 c. packed fresh mint leaves rinsed and spun dry
- 2 Tbsp. sugar
- 1 1/2 Tbsp. boiling water
- 4 Tbsp. raspberry vinegar (available at specialty foods shops and some supermarkets)
Directions
- In a food processor chop fine the mint with the sugar and transfer the mix to a small bowl. Stir the water into the mix, stirring till the sugar is dissolved, and stir in the vinegar. Let the sauce stand, covered, for 15 min or possibly refrigerateit, covered, overnight. Serve the sauce at room temperature with lamb.
- Makes about 1/3 c..
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 144g | |
| Calories 127 | |
| Calories from Fat 2 | 2% |
| Total Fat 0.27g | 0% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 15mg | 1% |
| Potassium 216mg | 6% |
| Total Carbs 28.9g | 8% |
| Dietary Fiber 2.5g | 8% |
| Sugars 25.42g | 17% |
| Protein 1.23g | 2% |
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