Browse All Recipes

Cucumber and gin punch

Australian Gourmet Traveller recipe for cucumber and gin punch.

By Emma Knowles
  • Serves 10
  • 15 mins preparation
  • 10 mins cooking plus cooling
Cucumber and gin punch
Cucumber and gin punch

Ingredients

  • 1 telegraph cucumber, halved lengthways, seeds removed, coarsely chopped
  • 2 limes, cut into wedges
  • 1 cup (loosely packed) mint
  • To serve: tonic water and ice cubes
Cucumber and gin syrup
  • 1 telegraph cucumber, halved lengthways, seeds removed, coarsely chopped
  • 330 gm caster sugar (1½ cups)
  • 100 ml gin
  • 30 ml each lemon juice and lime juice

Method

Main
  • 1
    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.
  • 2
    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.