A nice and simple yet useful recipe the week.
Something that can be stored in the fridge and pulled out time and time again.
With a herb that is often abundant in the kitchen garden to the point of pest hood!
1 packed cup chopped mint
2 cups raw sugar
3/4 cup white vinegar
3/4 cup water
2 Tablespoons gelatine dissolved in 1/4 cup warm water
Combine all the ingredients except the gelatine in a saucepan and bring to the boil, stirring to dissolve the sugar.
Simmer for 10 minutes to let the flavours infuse.
Add the dissolved gelatine, stir in and pour into sterilised jar/jars depending on size.
Fill to the top and seal with lid to avoid any pockets of air.
Can be kept in the fridge for up to 3 months.
My favourite pairing with slow roasted lamb shoulder……oh salivating…….Im going back to the kitchen now. Enjoy!