1telegraph cucumber, halved lengthways, seeds removed, coarsely chopped2limes, cut into wedges1 cup(loosely packed) mintTo serve:tonic water and ice cubesCucumber and gin syrup1telegraph cucumber, halved lengthways, seeds removed, coarsely chopped330 gm (1½ cups)caster sugar100 mlgin30 ml eachlemon juice and lime juice
For cucumber and gin syrup, muddle cucumber in a jug with a pestle or rolling pin until juicy (1 minute), then combine in a saucepan with sugar and 250ml water. Stir over high heat until sugar dissolves, then bring to the boil, reduce heat to medium and simmer until a light syrup forms (10-15 minutes). Set aside to cool to room temperature, stir in gin and lemon and lime juice and refrigerate until required. Strain before using. Makes about 450ml.
To serve, muddle cucumber and lime in a tall jug, add a little cucumber and gin syrup, add mint and top up with tonic water. Fill tall glasses with ice, pour cucumber and gin punch over and top up with extra cucumber and gin syrup to taste.