Every
end of summer season my husband and I make ranch mint sauce. We use the
recipe his grandmother and mother used and we live on a ranch, thus the name.
We find the wild spearmint, Mentha Arvensis in wet areas by a pond or
creek or wetland area. The spearmint is in the Lamiaceae family. It
is a herbaceous perennial plant that has square stalks, opposite leaves and is
aromatic. Small pale purplish flowers are clustered on the stem and are
prickly. It is abundant and reseeds very well. We enjoy putting the
sauce on lamb, peas, carrots and new potatoes. We make enough for
ourselves, family and friends for Christmas gifts.
Here
is the recipe for Ranch Mint Sauce
1
cup sugar
1
tablespoon white vinegar
1 tablespoon lemon juice 3/4 cup water
1/4 cup finely chopped mint
Make
a syrup of sugar and liquids. Simmer for a least 5 minutes. Add
chopped mint leaves. Pour in to sterilized jars and process in boiling
water bath for 10 minutes. Or just make a single recipe and store it in
the refrigerator. It will last for months.
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