Juice cucumber in juicer or blend with a stick blender till smooth. Leave in fridge until needed.
In a pot on medium-high heat, add the sugar, water and glucose. Once the mixture starts to boil, add the salt and lemon juice. Make sure all sugar is dissolved and take off heat. Leave for 5 minutes.
Stack mint leaves one on top of the other and slice finely ( technique is called: chiffonade) . Add to the warm liquid and leave somewhere to cool completely. Allow to steep for 45 minutes, at least.
When cool, add cucumber juice and pour mixture through a strainer. perched over a bowl, to remove mint and any lumpy bits.
Pour the gin into the cucumber mix, mix through and churn in an ice cream maker for 60 minutes or follow David Lebovitz’s manual instructions here. Add to suitable freezer container, wrap in cling film and store for 5 hours or overnight.
Serve in small glasses with a sprig of mint, or a a palate refresher between courses.
Reprinted with permission of The Food and the Fabulous. To
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