1 Combine the water, sugar and mint in a saucepan over medium low heat. Stir, until the sugar is dissolved. Increase heat to medium-high, bring to the simmer. Simmer 5 minutes. Set aside to cool. Strain, discarding the mint. You should have 1 cup of mint syrup.

2 Roughly chop the cucumbers and place in a blender with mint syrup. Blend until smooth. Strain through a fine sieve, pressing as much liquid as possible from the pulp. Refrigerate until icy cold.

3 Half fill glasses with crushed ice, sliced cucumber and mint leaves. Three quarters fill each glass with cucumber cooler, top up with sparkling apple juice. Serve.

Cocktail version replace sparkling apple juice with 250ml pimms and 750ml ginger ale.