Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Cucumber Tonic
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- Level: Easy
- Total: 1 hr 15 min (includes steeping time)
- Active: 15 min
- Yield: 1 mocktail
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 956
- Total Fat
- 2 g
- Saturated Fat
- 0 g
- Carbohydrates
- 245 g
- Dietary Fiber
- 7 g
- Sugar
- 221 g
- Protein
- 6 g
- Cholesterol
- 0 mg
- Sodium
- 64 mg
To mimic the botanical flavor of gin, we made a simple syrup with chamomile tea and juniper berries, then mixed it with cucumber juice and tonic water. It’s super refreshing!
- Level: Easy
- Total: 1 hr 15 min (includes steeping time)
- Active: 15 min
- Yield: 1 mocktail
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 956
- Total Fat
- 2 g
- Saturated Fat
- 0 g
- Carbohydrates
- 245 g
- Dietary Fiber
- 7 g
- Sugar
- 221 g
- Protein
- 6 g
- Cholesterol
- 0 mg
- Sodium
- 64 mg
Ingredients
Directions
- Make the chamomile syrup: Combine the sugar, tea bags, cardamom, juniper and peppercorns in a saucepan. Smash the parsley with the flat side of a knife and add to the pan along with 1 cup water. Bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from the heat and let steep 1 hour, then strain the syrup through a fine-mesh sieve. (The syrup can be refrigerated for up to 2 weeks).
- Grate 3 cucumbers on the large holes of a box grater and squeeze out 1/4 cup juice; strain through a fine-mesh sieve. With a mandoline or knife, thinly slice the remaining cucumber lengthwise into strips.
- Line 2 tall glasses with a few cucumber strips. Fill with ice, then add 2 ounces chamomile syrup and 1 ounce each lemon and cucumber juice to each glass. Top with tonic. Garnish with parsley and lemon slices.
