CUCUMBER & THYME LEMONADE
To make the coulis, put a punnet of strawberries and the juice of half an orange in a pan and cook until the strawberries are broken up and syrupy. Pass through a sieve and cool. The coulis can be kept in the fridge for 3-5 days
For the sugar syrup, add equal parts caster sugar and water to a pan (eg, one cup of each) and heat until the sugar has dissolved. Cool and keep in an airtight container.
To make the cocktail:
Place all the ingredients in a cocktail shaker or large jar, add ice and shake vigorously until the shaker is too cold to hold.
Strain into a chilled cocktail glass and garnish with a strawberry slice.
Prefer someone else to do the mixing? Firmdale Hotels will deliver a box of pre-made cocktails, with options including Negronis, a Spring Paloma and pink gin-based Summer Nights. Just add ice and pour! firmdalehotels.com
MAKES 1.5 L
200g sugar 100g water 10g fresh thyme 200g cucumber, cut into rounds Juice of 7 lemons
250ml water
700ml sparkling water to taste
Make the thyme syrup by dissolving the sugar in the water over a low heat. Add the thyme and allow it to infuse. Leave the thyme in and allow it to cool.
Put the cucumber, lemon juice and water in a blender and whizz until smooth. Use a fine mesh sieve to strain off the liquid and remove the pulp. Add this to a jug along with the thyme syrup and stir.
Top with the sparkling water. Taste and check for sweetness, adding more syrup if necessary. Serve chilled and store any leftovers in the fridge in a glass bottle.