English Mint Sauce With Raspberry Vinegar Food

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

FRESH MINT & BALSAMIC VINEGAR SAUCE

Fresh Mint & Balsamic Vinegar Sauce image

Freshly chopped mint in a sweetened balsamic vinegar

Provided by Annette

Categories Side Dish

Time 10m

Number Of Ingredients 3

Ingredients

4 Handfuls of freshly washed mint
1 tsp Sugar
4-5 tbsp Balsamic vinegar

Steps:

Add all the ingredients to a food processor and do short bursts on auto until the mint is nicely chopped. Don't over blitz or the mint will be like mush.
Scrape the mint in to a bowl, clingfilm and chill in the fridge before serving.

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.

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