From MasterChef Cookery Course - published by DK and priced £26.

  • 50g fresh mint
  • 3tbsp caster sugar
  • 4tbsp white wine vinegar
  • 3tbsp water

Tear the leaves off the fresh mint and finely chop. Place in a bowl, stir in the caster sugar, and leave to infuse for five minutes - the sugar helps draw the flavours out of the mint.

Add the white wine vinegar and water. Mix well.

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