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Cucumber and mint syrup
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This summer refresher is a great base for all sorts of drinks - try it with vodka and tonic, or work it into iced tea.
Makes: about 1 litre
400g granulated sugar
2 large cucumbers, peeled and roughly chopped
25g fresh mint leaves
1. In a pan, heat the sugar in 1 litre of water until completely dissolved. Simmer gently for 3-4 minutes, until slightly syrupy.
2. Place the cucumbers and mint leaves in a large bowl. Pour in the hot syrup, then set aside to cool completely. Strain the mixture through a musin-lined sieve into a large jug. Transfer the syrup to sterilised bottles using a funnel. Can be stored in the fridge for up to 3 weeks.
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