Reviewed: Jun. 8, 2009

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!

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foodelicious

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Seattle, Washington, USA

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Reviewed: May 25, 2009

Very good recipe; I omitted the white sugar and added 1/2 cup of cilantro. Yummy!

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marljong

Cooking Level: Expert

Living In: San Mateo, California, USA

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Reviewed: Apr. 11, 2009

An easy, delicious recipe. I had this with Roast Leg of Lamb With Rosemary from this site. I had a 2.5 pound roast and cut the recipe by 1/3 which was just right. Thanks.

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Mac

Cooking Level: Intermediate

Home Town: Akron, Ohio, USA

Living In: Greenville, South Carolina, USA

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Reviewed: Mar. 24, 2008

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.

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barbaramarucco

Cooking Level: Intermediate

Home Town: Alameda, California, USA

Living In: San Bruno, California, USA

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Reviewed: Dec. 31, 2007

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! :-)

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Mitzi

Cooking Level: Intermediate

Home Town: Walnut Cove, North Carolina, USA

Living In: Winston Salem, North Carolina, USA

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Reviewed: May 6, 2007

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!

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ChowHound

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Fishers, Indiana, USA

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Reviewed: Oct. 4, 2005

very refreshing and easy to make! Thanks joan for sharing! How long will it keep though?

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Ioyces

Cooking Level: Intermediate

Home Town: Singapore, Central Region, Singapore

Living In: Adelaide, South Australia, Australia

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Reviewed: Jul. 21, 2005

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.

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