South­side Gar­den

Dish - Everyday Dish - - Make The Cut -

Pretty as a pic­ture, this drink is sum­mer in a glass. Fresh, fra­grant and, with the pea syrup, just that lit­tle bit spe­cial.

1 Le­banese cu­cum­ber

60ml gin

30ml lime juice

20ml sugar-snap pea syrup (see recipe be­low)

5 mint leaves

ex­tra sprig of mint, to gar­nish

Us­ing a man­do­line – or some mad knife skills – slice 2 pa­per-thin length­ways slices from the cu­cum­ber and wrap them around the in­side of a rocks or short glass. Cut 3 thick slices from the re­main­ing cu­cum­ber and mud­dle th­ese in the bot­tom of a shaker. Add the re­main­ing in­gre­di­ents and shake with ice. Fill the cu­cum­ber-lined glass with crushed ice and pass the cock­tail through a small fine-meshed strainer into the glass. Gar­nish with a mint sprig.

Sugar-snap pea syrup

200ml wa­ter

200 grams sugar

100 grams sugar-snap peas, roughly chopped

Com­bine all the in­gre­di­ents in a saucepan and place over medium heat, stir­ring un­til the sugar dis­solves. Re­move the pan from the heat when the mix­ture boils. Al­low to cool be­fore pass­ing through a fine meshed sieve. The syrup should be bright green, and can be stored in a jar or bot­tle in the re­frig­er­a­tor for up to 1 month. Makes 1 ⅓ cups

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