I like to make this the day before I use it, but fresh is great too, and it lasts for ages. This should serve six to eight people so it really suits a family roast, and it is good with a braised lamb casserole too.

Strip the leaves off the mint, roughly chop them and add a pinch of salt.

Dissolve the sugar in the boiling water.

Mix the vinegar and mint into the sugared water and set the sauce aside until you are ready to serve.