In a food processor chop fine the mint with the sugar and transfer the mixture to a small bowl. Stir the water into the mixture, stirring until the sugar is dissolved, and stir in the vinegar. Let the sauce stand, covered, for 15 minutes or chill it, covered, overnight. Serve the sauce at room temperature with lamb. Makes about 1/3 cup. Gourmet July 1992
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|Serving Size: 1 Serving (237g)|
|Recipe Makes: 1|
|Calories from Fat: 6 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 32.5mg||1 %|
|Potassium 442.6mg||12 %|
|Total Carbohydrate 82.8g||24 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 76.6g|
|Protein 3g||4 %|
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Calories per serving: 342
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