100ml Hendrick’s Gin
25g squeezable glucose
juice of 1 1/2 Limes
handful of mint leaves
Bring the sugar, water, glucose, and mint to the boil. Add the lime juice, stir until mixed and take off the heat. While the syrup is cooling, blend the cucumber with a hand blender (or pass it through a juicer.) Allow the syrup to cool by either letting it rest for a few hours or placing it straight in the fridge. When cooled, add the syrup and Hendrick’s Gin to the cucumber and blend again with a hand blender. Pass through a sieve into a resealable container, adding a bit of the pulp for colour.
Place in the freezer and stir every hour to break apart the ice crystals. (If you have an ice cream maker, feel free to drop the mixture straight in, and let it do the hard work for you!) Serve with a sprig of mint and a tart summer fruit, or put your feet up and spoon it straight out of the tub.