With a recipe this simple there's really no excuse for buying pre-made mint sauce.
- Was that mint well, and pick off the leaves (be sure to include the tiny ones at the top for extra flavour). Chop the leaves to 'dust' - the more finely chopped the more intense the flavour will be.
- Place the leaves in a bowl with sugar.
- Pour in the hot water (just off boiling) and site for 3-5 minutes or until the sugar is disolved; stirring a little will help things along.
- Add the vinegar and leave for 2 hours before using.
Traditionally Mint Sauce would be served with Roast Lamb - so make this right after you put the lamb in the oven to give the sauce time to mature/infuse and release that delicious flavour.