For lamb or pork. Cook time: 15 min. Total time: 1 day15 m 2
- 2 tbsp. spearmint tea steeped leaves
- 3/4 c. water
- 1/2 c. sugar
- 1 c. malt vinegar
Mix tea leaves, sugar, and water together until hot and thoroughly dissolved. Remove from heat and add vinegar; mix well. Allow the sauce to cool in a glass container. Let it steep in the fridge for 1-2 days. Can be used as is or strained.