1. put mint, sugar and 3 tsp boiling water in a suitable bowl and stir until sugar is dissolved. Cool.
With a wooden spoon, mix in the oil. Hang a sieve on the baking bowl inside and press the raspberries through it. Only the seeds should remain.
3. add the vinegar and peppercorns and stir until the sauce is well blended. Cover with plastic wrap and refrigerate.
Pair with any mixed green salad, exceptional mixed with avocado, lamb, artichoke hearts, duck, trout, chicken or possibly salmon.
Variants: Replace the raspberries with the same mass of blackberries, strawberries, red or black currants, respectively.
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