This is a brilliant recipe, and only contains five ingredients. It’s quick to make, but you’ll have to do it well ahead of when you want to eat them so there’s time enough time for them to freeze. Also, whilst it’s tempting to add more gin, remember they won’t freeze if there is too much alcohol (if that does happen though you’ll have a gin and tonic slushie, so not a total loss!). It makes six ice lollies – scale according to how many are in your mould. I just bought a cheap set of moulds from Amazon, but you can grab them most places.
- 60ml gin
- 350ml tonic water
- 30g caster sugar
- 8cm length of cucumber
- 75ml water
Start by making the syrup. Chop your cucumber into discs and quarter those discs. Put most of them in a small pan (leave about 3 discs worth out to put in the actual moulds), and to the pan add the sugar and the water. Put the pan on a medium heat and, gently stirring, heat until the sugar dissolves. Take off the heat and set aside to cool.
In a jug, mix together your gin, tonic and (cooled) cucumber syrup.
Carefully pour this into your ice lolly moulds – leaving some room at the top as the liquid will expand when it freezes. Freeze for an hour or so and then add the remaining cucumber pieces into the moulds. Freeze for another four hours, or overnight if you can.
Run under warm water to release the moulds, if they don’t slide off, and then serve.