Dill and cucumber gin

Dill and cucumber gin

By
From
The Herb & Flower Cookbook
Makes
1 litre

There are not enough ways to describe how wonderful this gin infusion is. The dill brings out all the botanicals in the booze whilst the cucumber keeps it refreshing, light and summery. You can scale it down if you don’t want to make a whole litre – as long as there are a couple of bits of dill and at least two or three slices of cucumber you’ll be able to taste the difference – but trust me one, two, or even three of these is never enough.

Ingredients

Quantity Ingredient
1 litre gin
1/2 cucumber, chopped into short batons
4-5 dill fronds
cloudy lemonade, for serving
or tonic, for serving

Method

  1. Pour the gin into a container large enough for you to be able to add the other ingredients. Throw in the cucumber and dill, cover and leave in the fridge overnight.
  2. Use the infusion as the base for a gin and tonic, or with cloudy lemonade for a long, cool drink. The infused gin will keep in the fridge for up to 1 week – feel free to leave the cucumber and dill floating happily in it.

Substitute the dill with...

  • Basil, mint or chervil.
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