Mint is such a great summer herb; growing your own is so easy too (it must be, or there’s no way I’d be able to grow it!) It does need to be harnessed or it’ll take over your herb bed, but as long as you keep picking off the older mint, it’ll keep on growing and keep you in mint forever!

I use my mint in so many dishes – tzatziki, rice rolls, salads, as a garnish, as a tea (simply add boiling water to a couple of leaves), with garden peas – and of course, in  that most tasty of weekend drinks, the mojito. When I have loads of mint though, I take all the excess (and some of this can be the slightly older leaves too) and make this mint sauce. It’s brilliant on roast lamb of course, but a spoonful of this mint sauce is amazing in salad dressings and sauces too.

Homemade Mint Sauce

Makes 1 medium jar. Ready in 10 minutes.


  • 2 large cups fresh mint leaves, very finely chopped
  • 1 tablespoon raw sugar
  • 2 tablespoons boiling water
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons balsamic vinegar
  • Ice cubes


Sterilise a medium-sized jar (if you don’t have sterilising solution, put the jar through a hot dishwasher).

In a jug, mix raw sugar and boiling water – you only need just enough water to dissolve the sugar. Add a couple of ice cubes and allow to cool.

Place mint, apple cider vinegar, balsamic vinegar and sugar mix in your jar. Screw lid on tightly and shake vigorously.

That’s it! Place mint sauce in the fridge until you’re ready to use it. If you can make it a few days before you need it, the flavours will have melded together.