50ml sloe gin
25ml lemon juice
ice (crushed and cubes)
For the juniper syrup
100g white caster sugar
1 tbsp juniper berries
Start by making the juniper syrup. Put the sugar in a small saucepan, then add 100ml water and the juniper berries. Bring to the boil, then take off the heat and gently squash the berries in the liquid using a potato masher. Leave to steep until completely cold, then strain into a sterilised bottle or jar. Will keep in the fridge for up to 2 weeks.
Put the sloe gin, lemon juice, gin and 2 tsp of the syrup in a cocktail shaker with a few ice cubes. Shake well and strain into a tumbler filled with crushed ice. Serve immediately.
198 kcals • fat none • saturates none • carbs 13g • sugars 13g • fibre 0.4g • protein 0.2g • salt none