Glass bowl of homemade mint sauce with spoon, fresh ingredients in background.

Mint Sauce Recipe

Contributor: Christine Pittman

The mint sauce recipe below is very traditional and will have the texture and taste of a store-bought version, but better. If you’d like to make it taste even better still, at the very end before serving, add a squeeze of lime juice, a pinch of black pepper, and about 1/2 clove of garlic (minced).

  • Author: Christine Pittman
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 1/4 cup 1x
  • Category: Sauce
  • Method: Puree
  • Cuisine: English


  • 2 cups loosely packed mint leaves (about 2/3 of an ounce)*
  • 1 Tbsp. sugar
  • 1/4 tsp. salt
  • 2 Tbsp. boiling water
  • 1 Tbsp. cider vinegar


  1. Into a small food processor,** put the mint leaves, sugar, and salt. Add the boiling water.
  2. Puree as best you can, stirring to get it going.
  3. Add the cider vinegar and puree some more.
  4. Let sit for 10 minutes to allow flavors to meld.

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*In case you’re at the store trying to figure out how much mint to buy, get 2 of the 0.75 ounce packages of mint sprigs. Once you strip the leaves from the stems, you’ll have just the right amount.

**If you don’t have a food processor that can handle this small amount, you can do the following: 1) Very finely chop the mint. Put it in a bowl with the sugar and salt. Add the boiling water. Stir and mash it up a bit. Let sit for 5 minutes. Stir in the cider vinegar. Let it sit for 10 minutes for the flavors to meld.