Gin & Cucumumber

By Cookie
April 5, 2015
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Gin & Cucumumber

Author Notes: Shockingly refreshing, and delicious without the gin as well. Cookie

Serves: 4-5

Cucumber, agave syrup, lemon

  • 2-4 large, crisp cucumbers, or enough to make about two cups of juice. A thin skinned variety is preferred such as English or hothouse. If you are using regular garden cucumbers, peel off most of the skin.
  • 1 teaspoon fresh squeezed lemon juice for each cucumber
  • 2 teaspoons agave syrup
  1. Juice the cucumbers into a container with a large opening, such as a bowl or large mixing cup.
  2. Add agave and lemon.
  3. Place the container in your freezer until the froth on top freezes a bit, then scoop off the inch or so of frozen froth.

Hendrick's Gin

  • 4-5 shots Hendrick's
  1. Add Hendrick's Gin, stir well, and chill.
  2. Serve with garnish of cucumber slice or mint leaf.

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