Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Put the sugar and 200ml water in a pan, and gently bring to a simmer, stirring until the sugar has dissolved. Cool.
Blitz the cucumber in a food processor until smooth, then strain the purée through a sieve into a bowl, pressing gently with a spatula to extract as much juice as possible.
Stir in ½ of the sugar syrup, then taste and add a little more if you prefer it sweeter (any left-over syrup will keep in the fridge for a month).
Strain the mixture again, then stir in the lime juice. Will keep in the fridge for two weeks. To serve, dilute with chilled sparkling or tonic water, or drizzle into a G&T.