Makes 1 cup
110 g (1 1⁄4 cup) fresh mint
250 ml (1 cup) white vinegar
6 Tbs honey
3 Tbs fresh lemon grass – finely minced
Place 1 cup of the mint in a food processor, reserving the leftover 1⁄4 cup mint for later.
Add the vinegar and process until pureed.
Scrape into a small saucepan and add the honey and lemon grass.
Cook and stir over medium heat until the honey has dissolved.
Reduce the heat to simmer, cover, and cook for about 20 minutes.
Strain the sauce into a small serving bowl and let cool.
Chop the remaining mint and mix into the strained sauce.