This one from Smittn Kitchen. We were away at the beach last week so missed the late June box, but I’ve enjoyed the cucumber lemonade recipe I shared two weeks ago over and over again.
To make simple syrup, heat 1 tablespoon water with 2 tablespoons sugar, stirring, just until the sugar dissolves. Pour into cup or bowl and 1 tablespoon ice-cold water to cool it somewhat, then chill in the fridge until needed. Scale up as needed. Leftovers keep in fridge.
Ingredients:
2 1/2-inch slices of cucumber, plus a couple thinner slices for garnish 2 1/4-inch slices of a mild-to-medium chile, such as jalapeño) 8 fresh cilantro leaves 1/2 ounce (1 tablespoon) fresh lime juice 1/2 ounce (1 tablespoon) simple syrup 1 3/4 ounces (3 1/2 tablespoons) gin
Preparation:
Muddle thick slices of cucumber, cilantro, and chili in a cocktail shaker or mixing glass until well broken-down and mashed. Add gin, lime, and simple syrup and shake vigorously. Strain into medium or double rocks glass, half filled with ice. Add more ice as desired. Garnish with thinner slices of cucumber.