Makes about 1 cup
Use a small pot with a tight fitting lid.
- Put in 1/2 c of raw honey and warm so that it is very liquid (heat very gently to avoid killing too many enzymes)
- Stir in as much fresh chopped mint as it can take
If you store whole mint leaves in the freezer, chopping is unnecessary. Crumble the leaves while they are still hard frozen and add to honey.
This keeps well.
It is good with most meats, especially lamb and also good on vanilla ice cream.
[…] 2 T mint sauce […]