20 mins (plus freezing)
- 300g caster sugar
- 40g liquid glucose
- ½ lemon, juiced
- 3 large cucumbers (600g in weight)
- 140ml gin
Put the sugar and glucose in a saucepan with 300ml of water. Set the pan over a low heat until the sugar has dissolved. Do not let it boil. Remove from the heat and add the lemon juice.
Juice the cucumbers. If you have one, you can do this in a juicer. If not, roughly chop them then whizz in a blender to make a watery puree. Line a sieve with muslin and set it over a bowl, then tip the puree into the sieve and leave for a few minutes so the juice drips through to the bowl below. You can gather the muslin into a bag and give it a gentle squeeze to encourage any last drops. Either process should result in approximately 500ml of juice.
Mix the sugary liquid and the cucumber juice together. Add the gin and put it in the fridge to chill. Once chilled, churn in an ice cream maker then transfer to the freezer to set completely.
Image: Kathy Slack