Mini quiches with salmon and courgettes
These hot-smoked salmon mini quiches look striking, are gorgeously crunchy and easy to put together. Great for picnics, canapés and savoury treats
Gin garden fizz
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Serves 4 - 6
Skip to ingredients
- 200g caster sugar
- 240ml gin
- 120ml lemon juice
- handful of mint leavesplus extra to garnish
- 200g strawberriesroughly chopped, with extra to garnish
- 200g raspberriesplus extra to garnish
- ice
- sparkling waterfor topping up
Method
step 1
Put the sugar in a pan with 100ml of water, and stir over a low heat until it has dissolved. Cool completely and pour into a sterilised bottle. This sugar syrup will keep in the fridge for up to a month.
step 2
Put the gin, lemon juice, 60ml of the sugar syrup, the mint and fruit in a jug, and lightly muddle with the end of a rolling pin to release the juices. Fill the jug halfway with ice, top up with sparkling water and gently stir. Serve in tumblers or highball glasses garnished with fruit and mint leaves.
