0.5 cup (120 ml) vinegar (white or malt; dilute with water if very strong)
1 tablespoon (12 g) powdered sugar
Instructions
1. Combine 1 tablespoon (12 g) powdered sugar with 1/2 cup (120 ml) vinegar in a small saucepan or heatproof bowl. Stir until the sugar is fully dissolved — the liquid will be clear with no visible granules.
2. Pour the sweetened vinegar over 1/2 cup (20 g) finely chopped mint leaves in a small heatproof bowl.
3. Place the bowl at the back of the stove (or in a warm spot, approximately 140-150°F / 60-65°C) for 30 minutes to infuse. The mint will darken slightly and the liquid will take on a pale green tint and a pronounced mint aroma.
4. Taste the vinegar before beginning; if it is sharply acidic, stir in water 1 tablespoon at a time until the sharpness is palatable. Serve warm or at room temperature alongside roast lamb or other meats.
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