INGREDIENTS

• 1 Cucumber, 350 g
• 30 g Cucumber (Reserved for Garnish)
• 150 ml Elderflower Cordial (2/3 cup)
• 100 ml Water (1/3 cup + 1 tbsp)
• 50 ml gin
• 50 ml Prosecco or Sparkling Water (optional for fizz layer)
• 5 g Finely Chopped Mint or Basil (for aroma)
• 1 g Edible Flowers or Micro Herbs, for Garnish
• Ice Pop Moulds and Sticks

METHOD

Peel the cucumber and reserve 30 g for garnish. Blitz the remainder and strain through a fine sieve to extract 125–150 ml of juice, discarding the pulp. In a bowl, combine the cucumber juice with elderflower cordial and water, then stir in gin, adjusting for brightness and balance. Slice the reserved cucumber into thin rounds and quarter each, scattering them decoratively in the moulds along with tiny mint or basil leaves. Fill each mould halfway with the cucumber-elderflower-gin mixture and freeze for 30–45 minutes until just set. Gently pour a top layer of prosecco or sparkling water over the semi-frozen base for a fizz effect, then return to the freezer overnight. Carefully remove mould, The final Gin pops will have suspended cucumber pieces, floral and herbal accents, and a delicate fizzy top, delivering an adult, cocktail-style experience with crisp cucumber freshness, subtle floral sweetness, bright acidity, and a light sparkle that elevates it far beyond a simple frozen treat.