Cucumber gin



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This refreshing homemade gin is perfect on a hot summer's day. Be sure to deseed the cucumber and do not exceed the twenty-four hours infusing time, or the gin will become a little watery. Feel free to play around with flavours though; herbs such as mint, thyme or tarragon pair nicely with cucumber, as does lemon peel or a couple of cardamom pods.

Peel and deseed the cucumber, then slice into batons
Place into a jar along with the sugar (if using) and gin
Leave to infuse in a cool dark place for 24 hours
Strain through a muslin cloth, then decant the gin into a bottle. Serve chilled. Best enjoyed within 1 month of making
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