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Cucumber-gin slushie

Why didn't we think of this before?

By Emma Knowles
  • 15 mins preparation
  • 1 min cooking plus freezing
  • Serves 4 - 6
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Resist the temptation to add extra gin to this slushie - if you add too much, the mixture won't freeze. You can always add a splash over the top when you serve it. Reusable straws as well as spoons will see that none of it goes to waste.


  • 220 gm caster sugar (1 cup)
  • 6 Lebanese cucumbers, half-peeled, halved and seeds removed
  • 1 cup mint (firmly packed)
  • Juice of 1 lemon, or to taste
  • 2 tbsp gin, or to taste


  • 1
    Bring sugar and 160ml water to the boil in a saucepan over high heat, stirring to dissolve sugar. Boil for 1 minute, then refrigerate until chilled.
  • 2
    Chop cucumber, spread on a tray and freeze until semi-frozen (2-3 hours). Place in a blender, add mint, lemon juice, gin and 1 cup ice cubes and blend until smooth. With the motor running, add sugar syrup a little at a time to taste, then freeze until nearly firm (2-3 hours). Serve in chilled glasses.