Ingredients
- 50 grams fresh mint leaves
- 300 grams Rapadura Sugar
- 150 grams water
- 300 grams white vinegar
- 50 grams balsamic vinegar
- 15 grams gelatine
- 3 sprigs rosemary
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Dissolve Gelatine in 1/4 cup of hot water, set aside
Add Mint Leaves to TM Bowl and chop for 25 seconds on speed 5
Add water, Rapadura Sugar and both Vinegars and cook for 10 minutes on 100 degrees speed 1
Add dissolved gelatine to TM Bowl along with Rosemary (leaves only)
Stir for 30 seconds on speed 2
Pour mixture into sterilised jars and once cooled put in fridge to set, this process takes approx 4-5 hours.
Tip
If you like your Mint to have more texture only chop for 15 seconds
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
We have it with Lamb
How can I use it? With meat?
Rosemary needs to be chopped first for my liking.
Cut the sugar down to 150 gms and used raw sugar.
Also used 1/2 apple cider vinegar as I had run out of white vinegar. Made it very dark in colour.
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