From MasterChef Cookery Course - published by DK and priced £26.
- 50g fresh mint
- 3tbsp caster sugar
- 4tbsp white wine vinegar
- 3tbsp water
Tear the leaves off the fresh mint and finely chop. Place in a bowl, stir in the caster sugar, and leave to infuse for five minutes - the sugar helps draw the flavours out of the mint.
Add the white wine vinegar and water. Mix well.
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