Your Home and Garden - - Then & Now -


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

160ml wa­ter

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.

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