Delicious served with roast or barbecued lamb.
Makes about 1 cup
½ cup chopped mint leaves
½ cup sugar
½ cup boiling water
½ cup white vinegar
Place mint leaves and sugar in a bowl.
Pour over boiling water and stir to dissolve sugar. Cool.
Add vinegar, then sprinkle the gelatin over and leave to swell.
Heat gently and stir to dissolve gelatine.
Pour into a 1½-2 cup mould.
Turn out to serve.
Nutrition Information Panel
|Per Serving [Per 100g Serves]|