I needed to find a way to use up the mint that's taking over my garden and while this put only a tiny dent in the crop it was so delicious I'll make it again and again. I served it with curried chicken kabobs one night grilled shrimp another night and as a flavor agent on potroast sandwiches. It's amazing versatile stuff. Thanks for the recipe!
Great recipe - it's the second time I made it. Last night I served it for Easter dinner with Holiday Leg of Lamb (from this site) and everyone loved it. I added a little extra cayenne pepper to give it an extra kick and I made it a day ahead of time.
Just made this to go with the Coriander Cumin rubbed pork chops from this site and it is delish! It's just sweet and tangy enough to to with the exotic herbs of the chops!
Very good recipe; I omitted the white sugar and added 1/2 cup of cilantro. Yummy!
very refreshing and easy to make! Thanks joan for sharing! How long will it keep though?
Put this on a lemony-garlic Tilapia and it added a nice burst of freshness! Good way to use up a bunch of mint.
Excellent!! I made this to go with Lamb chops. I did decrease the recipe to 12 servings which is actually enough for about 4 servings. I added a little bit of minced garlic since that's a staple in this household. Thank you so much for this awesome recipe!:-)
Awesome!! It goes great with the "holiday leg of lamb" from this site. It's incredibly easy to make and can be made ahead.
I made this to serve with Syrian Bread- also from this site- it was quick easy and very delicious. A very sweet and spicy flavor minty but not overpowering.
This was not EXACTLY what I have become accustomed to....it may have been me and not the recipe
