Making your own Sugar-free Mint Sauce could not be easier! The perfect accompaniment to your next roast lamb!
By Anna Hopkins Dessert
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- Prep 10 MINS
- Cook 15 MINS
- Yields 10-12
1/3 cup of PBCo. Erythritol Natural Sweetener
1 bunch of mint, finely chopped
1/3 cup boiling water
2/3 cup white wine vinegar
Erythritol Natural Sweetener (600g)AUD$ 9.95
1Combine the mint and erythritol in a small heat-resistant mixing bowl.
2Add the boiling water and stir with a wooden spoon until the sweetener dissolves.
3Add the vinegar and mix well.
4Allow the sauce to stand for 15 minutes for the flavour to develop before serving in a sauce jug with a spoon.
1This easy, classic sauce is perfect served with lamb and it also makes a delicious salad dressing. You can store the sauce in a clean jar in the fridge for up to a week.