Tess’s Gin & Cucumber Gimlet
Gin lovers, toss out the tonic water and plant more cucumbers!
With no added sugar and the alkalinising benefits of pure cucumber juice and fresh herbs, this drink is the perfect way to use up that summer glut of cucumbers.
NOTE: The ingredient ratios are only a guide. Make the drink to your own taste. As a rough guide, however, two medium-to-large cucumbers should give you between ¾ to one cup of juice. You don’t need fancy equipment: I’ve made gimlets while camping with the aid of a grater and a clean Chux cloth as a strainer!
Cucumbers (any variety will work, but be sure not to use old cucumbers, which may be bitter)
Fresh lime juice
Gin
Fresh rosemary
Method
1. Wash the cucumbers well and cut into large chunks, leaving the skin on.
2. Process in a food processor, Thermomix or similar until they are pulped. If you don’t have access to a machine to do the pulping, just grate the cucumber – it works almost as well.
3. Strain the cucumber mix through as fine a sieve as you have – squash the mix down with a spoon or your hands to extract the maximum amount of juice. Depending on your preference, you may want to strain the juice a second time to remove any residual pulp and give a clearer liquid.
4. Mix together the cucumber juice and lime juice at a ratio of roughly 4:1 (so, for every cup of cucumber juice add ¼ cup lime juice). Chill the mix in the fridge before use – or if you want to use it straight away mix it with some ice in a cocktail shaker. The mix will last for a few days in the fridge.
5. To make the gimlet: Pour yourself a decent gin (to taste) in a martini glass and top with the chilled lime and cucumber juice. Pop in three or four bruised fresh rosemary leaves. Alternatively, put all the ingredients in a cocktail shaker with ice, give it a good shake, and pour into glass.
– Tess Hilleard, Gloucester Food Hub Member.
Gin lovers, toss out the tonic water and plant more cucumbers!
With no added sugar and the alkalinising benefits of pure cucumber juice and fresh herbs, this drink is the perfect way to use up that summer glut of cucumbers.
NOTE: The ingredient ratios are only a guide. Make the drink to your own taste. As a rough guide, however, two medium-to-large cucumbers should give you between ¾ to one cup of juice. You don’t need fancy equipment: I’ve made gimlets while camping with the aid of a grater and a clean Chux cloth as a strainer!
Cucumbers (any variety will work, but be sure not to use old cucumbers, which may be bitter)
Fresh lime juice
Gin
Fresh rosemary
Method
1. Wash the cucumbers well and cut into large chunks, leaving the skin on.
2. Process in a food processor, Thermomix or similar until they are pulped. If you don’t have access to a machine to do the pulping, just grate the cucumber – it works almost as well.
3. Strain the cucumber mix through as fine a sieve as you have – squash the mix down with a spoon or your hands to extract the maximum amount of juice. Depending on your preference, you may want to strain the juice a second time to remove any residual pulp and give a clearer liquid.
4. Mix together the cucumber juice and lime juice at a ratio of roughly 4:1 (so, for every cup of cucumber juice add ¼ cup lime juice). Chill the mix in the fridge before use – or if you want to use it straight away mix it with some ice in a cocktail shaker. The mix will last for a few days in the fridge.
5. To make the gimlet: Pour yourself a decent gin (to taste) in a martini glass and top with the chilled lime and cucumber juice. Pop in three or four bruised fresh rosemary leaves. Alternatively, put all the ingredients in a cocktail shaker with ice, give it a good shake, and pour into glass.
– Tess Hilleard, Gloucester Food Hub Member.
