Recipe - Mint Sauce (Cold)

4 bn Fresh mint; about 3 cups
Three fourths cup Sugar
One half cup Cider vinegar
One fourth cup Water

Chop the cleaned and destemmed mint leaves on a large board. When the
pieces are becoming small, dump the sugar on top. The sugar absorbs the
mint oil and juices and helps you to chop the leaves *very* finely. Put the
sugarandleaf mixture in a jar and add the vinegar and water. Let this
stand at least overnight before serving. It will keep almost indefinitely
and actually improves with age.

Makes about 1 One half cups.

NOTES : To get the leaves off of fresh mint, hold the top of the stalk and
pull down.
Recipe by: Catherine Harris: Cash From Your Kitchen

Posted to recipeludigest by "Valerie Whittle" catspaw@inetnow.net on Feb
5, 1998