METHOD

For the Mocktails:

1. Using a vegetable peeler cut cucumber ribbons using a vegetable peeler cutting along the length of the cucumber. Cut the ribbons in half lengthwise to create a ribbon that will fit into the cavities of a small ice tray. Roll the cucumber ribbon into a spiral and place into half of the cavities. Place small mint leaves into the other cavities. Fill the ice tray will water and some with 50ml of green juice. Freeze until solid at least 1 hour.

2. Place the mocktail glasses into the freezer allowing them to chill before making the mocktails.

3. Using a vegetable peeler, slice ribbons of the cucumber. Cut these ribbons in half lengthwise. Weave 2 ribbons onto the pick and place small mint leaves between a few of the folds of the cucumber and set aside.

4. Add a variety of the “green ice” to the mocktail glasses. Squeeze half a lemon into each glass, divide the green juice between the mocktail glasses. Top each mocktail with Schweppes Indian Tonic Water.

5. Garnish with the cucumber picks balanced on the glasses. Serve & ENJOY!

For the Popsicles:

6. Prepare cucumber ribbons using a vegetable peeler cutting along the length of the cucumber. Form rings of cucumber ribbons and place these into the large ice tray mould. Add whole mint leaves in between the coils of cucumbers.

7. Combine the popsicle ingredients along with 100ml water together and share between the popsicle moulds. Secure an ice cream stick between two clothing pegs and place over the plastic cup, ensuring the ice cream stick is in the middle of the cup. Repeat with all of the popsicles. Freeze for at least 3 hours or until solid. * Chef’s Tip: This method of using the clothing pegs can be used to freeze the popsicles in any container that isn't necessarily a popsicle mould.

8. Place the popsicle mould under running water to remove the popsicles easily. Serve over a tray or bowl of ice and ENJOY!