Resist the temptation to add extra gin to this slushie – if you add too much, the mixture won’t freeze. You can always add a splash over the top when you serve it. Reusable straws as well as spoons will see that none of it goes to waste.
Ingredients
Method
1.Bring sugar and 160ml 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 1 cup 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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