Hot And Sweet Mint Sauce Recipes

Steps:

• Put the mint, parsley and capers in the small bowl of a food processor and blitz until finely chopped.
• Add the oil, sugar, vinegar and lemon zest and blitz again until smooth. Season to taste and serve.

Steps:

• Place the vinegar in a small non-reactive saucepan and heat to a boil. Add the sugar, stirring until it has completely dissolved, then lower the heat to medium-low and let simmer for 5 minutes.
• Meanwhile, using a mortar and pestle or a bowl and the back of a spoon, pound or mash the garlic and salt to a smooth paste. Stir in the pepper flakes and blend well. Remove the vinegar mixture from the heat and stir in the garlic paste. Let cool to room temperature. Store sealed in a glass jar in the refrigerator for up to 2 days.

Steps:

• Stir the mint into the boiling water.
• Add the sugar and salt.
• Leave until cold.
• Add the vinegar and mix well.

Steps:

• Bring the vinegar to a boil in a small, non-reactive pot, and mix in sugar until dissolved. Reduce heat to low, simmer 5 minutes, and remove from heat. Mash the garlic and salt into a smooth paste, and mix into the pot. Stir in the red pepper flakes. Cool to room temperature before using, or store up to 2 days in the refrigerator.

Steps:

• Stir first 4 ingredients and 1 tablespoon sugar in heavy small saucepan over medium-high heat until chocolate is melted and smooth. Bring just to boil. Remove from heat. Add unsweetened chocolate and extract; stir until smooth. Set mint-fudge sauce aside.
• Toss remaining 1 tablespoon sugar and sliced mint in small bowl. Set mint sugar aside.
• Place small scoop of vanilla ice cream in each dish. Top with some broken cookies, then scoop of mint ice cream and more cookies. Drizzle 1 to 2 tablespoons warm sauce over each. Top with whipped cream. Garnish with mint sugar and mint sprigs.

Steps:

• Combine the mint jelly, 1/4 cup vinegar, and the chile in a small nonreactive saucepan and bring to a boil over medium heat. Reduce the heat to medium-low and simmer gently, uncovered, until thick and richly flavored, about 5 minutes. Stir in the mint leaves and cook for 1 to 2 minutes more. Remove from the heat, and if the sauce tastes too sweet, add a little more vinegar, and if it's too thick, add a little water. Serve immediately or allow to cool, then refrigerate, tightly covered, for up to 3 days.Makes about 1 cup