2 tbsp dried mint leaves or large bunch of fresh mint, leaves only
1-2 tbsp granulated sugar
2-4 tbsp white/red wine vinegar
(Optional: 3 tbsp white wine)
Alternatives: Use lemon juice instead of vinegar and you can also add a little olive oil. This is not traditional mint sauce, being much less pungent in flavor, but it is exceptionally good.
Method
Bring vinegar to a simmer in a small saucepan, add sugar and chopped leaves. Let sit for about 10 minutes, then stir and heat again for 30-60 seconds. Let sit another 10 minutes to infuse. Add more sugar or add a little water to taste, depending on how strong or how sweet you want the sauce. (I add no extra water or sugar to this recipe, but you may prefer yours a little less potent.)
Alternatively, add the mint leaves to a blender or small food processor and pulse briefly until finely chopped but not fully puréed. Add the sugar, vinegar, boiling water, and salt. Pulse again just to combine
Taste and adjust: add more sugar if too sharp, more vinegar if too mild, or a little extra water to loosen.
Leave to stand for at least 10–15 minutes before serving to let the flavours meld. Serve slightly loose rather than thick.