Components
- 2/3 cup (tea) of gim (160ml)
- Two 350 ml cans of tonic water
- 1 cup of water (tea)
- 1/2 cup of granulated sugar
- Two Japanese cucumbers
Setup phase
- In a small saucepan, combine the sugar and water and heat over low to medium heat without stirring. Once the sugar has dissolved and the mixture starts to boil, lower the heat and cook for an additional 5 minutes until it thickens into a crack syrup. Remove from heat and set aside. Meanwhile, get the cucumber water ready.
- Remove the cucumber peel and chop into large chunks. Place them in a bowl and blend thoroughly using a mixer (or a blender if you prefer). Pour the shredded cucumber, along with the liquid, through a fine mesh sieve, gently scraping with a spoon without pressing to extract just the cucumber water.
- In the bowl containing the cucumber water, add the syrup, gin, and tonic water. Stir well and pour into a large baking tray (or heat-resistant dish) measuring approximately 25 cm by 30 cm. Place in the freezer and let it freeze for a minimum of 8 hours (you can also prepare it the day before if you wish).
- At the time of serving, use a fork to scrape all the frozen drink. Serve the scraped mixture in glasses or bowls with a spoon.
Keep it in the freezer
If you like, scrape off all the frozen drink and put it back in the freezer. Get the scratch ready for the party!
Expiration period – 3 months