CUCUMBER GIN SLUSHIE
Resist the temptation to add extra gin here – if you add too much, the mixture won’t freeze. You can always add a splash over the top when you serve it.
1 cup caster sugar
6 Lebanese cucumbers, lightly peeled (so a little dark green remains), halved, seeds removed 1 cup firmly packed mint
Juice 1 lemon, or to taste
2 Tbsp gin
1 cup ice cubes
1 Bring sugar and water to the boil in a saucepan over high heat, stirring to dissolve sugar. Boil for 1 minute, then refrigerate until chilled.
2 Chop cucumber, spread on a tray and freeze until semi-frozen (2-3 hours). Place in a blender, add mint, lemon juice, gin and ice cubes and blend until smooth. With the motor running, add sugar syrup a little at a time to taste, then freeze until nearly firm (2-3 hours). Serve in chilled glasses.