Peel the cucumber, then halve it lengthways and scoop out the seeds from the centre of each half using a teaspoon. Slice the cucumber into 1cm (1/2in) pieces.
Step 2
Put the sliced cucumber in a large kilner jar or sealable container. Pour over the gin.
Step 3
Store in a cool dark place for at least two days, or up to a week.
Step 4
Add the rose water, seal the jar/container and gently swirl. Strain the gin (see GH Tip) into a jug, through a sieve lined with muslin. Pour strained gin into a bottle (you can use a funnel to help). The gin will keep for up to one month.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
