Best English Mint Sauce With Raspberry Vinegar Recipes

ENGLISH MINT SAUCE WITH RASPBERRY VINEGAR

English Mint Sauce with Raspberry Vinegar image

Categories Sauce Food Processor No-Cook Quick & Easy Low Sodium Vinegar Mint Chill Gourmet

Yield Makes about 1/3 cup

Number Of Ingredients 4

Ingredients

1 cup packed fresh mint leaves, rinsed and spun dry
2 tablespoons sugar
1 1/2 tablespoons boiling water
4 tablespoons raspberry vinegar (available at specialty foods shops and some supermarkets)

Steps:

In a food processor chop fine the mint with the sugar and transfer the mixture to a small bowl. Stir the water into the mixture, stirring until the sugar is dissolved, and stir in the vinegar. Let the sauce stand, covered, for 15 minutes or chill it, covered, overnight. Serve the sauce at room temperature with lamb.

RASPBERRY MINT SAUCE

Raspberry Mint Sauce image

This is a sweet raspberry sauce with a touch of mint that is really good as an addition to many desserts. I originally came up with this recipe when I needed to add a little extra to a white chocolate panna cotta (which was really good).

Provided by Thornado

Categories Sauces

Time 10m

Yield 3/4 cup

Number Of Ingredients 5

Ingredients

1 cup raspberries
1/4-1/3 cup fresh mint leaves
2 tablespoons lemon juice
2 tablespoons balsamic vinegar
1/2 cup sugar

Steps:

Put raspberries, mint leaves, lemon juice, and balsamic vinegar in a mixer and mix until smooth.
Pass through a strainer into a small pan.
Add sugar.
Bring to a boil and simmer for a few minutes while constantly stirring.

Nutrition Facts : Calories 653.8, Fat 1.2, SaturatedFat 0.1, Sodium 15.8, Carbohydrate 164.2, Fiber 11.5, Sugar 147.7, Protein 2.6

MINT SAUCE FOR LAMB

Mint Sauce for Lamb image

This mint sauce recipe has been in our family for nearly 80 years. Our backyard mint patch provided the main ingredient. We won't eat lamb without this sauce. -Ruth Bogdanski, Grants Pass, Oregon

Provided by Taste of Home

Time 10m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

1/4 cup loosely packed mint leaves, finely chopped
1/4 cup boiling water
2 tablespoons cider vinegar
2 tablespoons sugar
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

Place mint leaves in a small bowl. Stir in water, vinegar, sugar, salt and pepper until sugar is dissolved. Cover and let steep for 20 minutes, then serve immediately with lamb.

Nutrition Facts : Calories 19 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 100mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges