Combine 250ml water, 200g sugar and a handful of torn mint leaves in a small pot and bring to a boil over a high heat. Cook for 3-4 minutes, stirring, until the sugar has dissolved completely. Remove from the heat, cover the pot and allow the mint to infuse the syrup for 30 minutes. Pour the syrup through a fine mesh sieve and discard the mint leaves. Store the minted syrup in the fridge until ready to use. When ready to serve, place some ice cubes in a tall glass and add 30ml lime juice, 60ml gin and 30ml of the minted syrup. Top up with sparkling water and garnish with sliced cucumber and lime. Add some more minted syrup to taste, if desired.
Per Serving 285kcals, 0.2g fat (0g saturated), 34.7g carbs, 0.7g sugar, 0.2g protein, 0g fibre, 0.036g sodium