1
Strip the leaves from the stems and finely chop the Mint Leaves. Aim for a fine, even mince so the flavor disperses throughout the sauce.
2
In a small saucepan combine Water and Caster Sugar and gently heat, stirring, until the sugar has fully dissolved — do not boil aggressively.
3
Remove the pan from the heat and stir in the Malt Vinegar and Salt until everything is well combined.
4
Pour the warm vinegar syrup over the chopped mint, stir thoroughly, and allow the mixture to cool to room temperature so the mint softens and releases its aroma.
5
Transfer the sauce to a clean jar, seal, and refrigerate for at least an hour (preferably several hours or overnight) to let the flavors marry. Taste and adjust salt or sugar if needed before serving.
