Try this Mint Sauce (Cold) recipe, or contribute your own.
Suggest a better descriptionChop the cleaned and de-stemmed 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 sugar-and-leaf 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 1/2 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 recipelu-digest by "Valerie Whittle"
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Serving Size: 1 Serving (52g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 175 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.3mg | 0 % | |
Potassium 3.8mg | 0 % | |
Total Carbohydrate 45g | 13 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 45g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 175
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