Simply homemade mint sauce, advice please.

I chop it roughly, add a good balsamic vinegar and leave it a few hours. No sugar and I wouldn't use malt vinegar as I find it too strong (do they even sell it here?).
Very brave of you- though I do have French friends who love it!
DH is making Hot Cross Buns and we take them to the neighbours; I think they think that is an English tradition. 😂

My mother made it with mint from the garden, chopped in the "Parsmint" and mixed with malt vinegar. She didn't add sugar.

We can't get malt vinegar here in Germany either*mokryna*, but in my opinion dark Modena balsamic vinegar tastes similar.

Blondiescot's recommendation with orange and redcurrant sounds good, though.

I shan't be doing lamb for Easter. It's not easy to get hold of here in Germany anyway, and is often sold with a marinade already on it.

I think that I like making it the grandma way as it reminds me of her .

One thing that doesn't grow well in my garden is mint !

We're making for Easter, I'll attempt with brown vinegar (Mum's way) but without the 1 minute boil. Great ideas.

I don't think mine has grown enough yet. Must check, perhaps today's sunshine will be enough to make it sprout!

I used to help my Granny make mint sauce with malt vinegar and sugar. She had a special little jug for it, which I treasure now. I also have the little, much sharpened knife which she used for the mint and small veg such as runner beans. Things that have no monetary value but which, along with my memories, are priceless to me.

My mother used to make it the way her mother used to make it; as I do too. Always sprinkle sugar onto the leaves to sweeten but also to make them easier to chop. I would rather go without than have shop bought sauce.

We have just had our herby barbecued boned shoulder of lamb with mint sauce, new potatoes and asparagus, followed by pistachio ice-cream and Gariguette strawberries. Bliss.
How was yours mokryna?

My grandma added a little hot water too, softened the the leaves a little and it also dissolved the sugar. Other than that it was just finely chopped mint, sugar and malt vinegar, no boiling at all. We used to chop the mint in a jug using a pointy pair of kitchen scissors. I do love homemade mint sauce.