Is what you make with the remaining half of a large bunch of mint.English mint sauce
From Stephanie Alexander's Cook's Companion (revised ed.). Page 580 if you're interested.
Strip leaves from the stems of 1 large handful (half a bunch or so) of mint. Wash, drain and dry. Finely chop. Mix in 2 teaspoons of sugar. Add 1 tablespoon of boiling water, stirring to dissolve, then stir in 1/4 cup (I used a spoonful more) of really good cider vinegar. Keeps for up to 2 days, refrigerated.
I particularly like Alexander's instruction, '...that one spoons the solids onto the meat and does not just pour out flavoured vinegar'. I think she gives a terrific idea of the texture you should expect and, of course, how one should go about using it. To be spooned over roasted new potatoes tonight, tossed with a dollop of grain mustard, just for good measure.