Strawberry, cucumber and mint crush

9 August 2017 by
First published: 3 June 2017

Serve courtside, on your mocktail table or next to the picnic basket! 

This refreshing tipple, with a spike of ginger, is a delicious long drink on a summers evening. The ideal accompaniment to every summer do – your guests will be crying out for more!


(Makes about 500ml/1pint – 900ml/1 ½ pint  –depending on type of juicer you are using)

2 x 400g punnets of Jubilee Selections by Driscoll’s strawberries, hulled (reserve some for garnish)

1 cucumber, peeled and roughly chopped

5cm/2inch piece of fresh ginger, peeled and roughly chopped

Handful of fresh mint leaves + extra for serving

Juice of ½ – 1 lime + lime slices to serve

Celery sticks to serve, optional


Add the strawberries to the juicer or blender and blitz until juiced. Add the cucumber, blitz again, then add the ginger, ½ lime juice and mint and whizz until well combined.

Taste and add more lime juice if needed. Pour into a jug, stick in celery sticks if using and put in the fridge to chill. Pour into cold glasses to serve and add a celery stick, a slice of lime, a mint leaf and a strawberry.

Cook’s tip: If your juicer leaves behind the pulp you will get less juice and it will be a ‘juice’ consistency. If your juicer doesn’t leave behind the pulp or you are using a blender, you will end up with more and it will be more of a smoothie consistency.

Did you enjoy this recipe? Please rate it
recipe image
Strawberry, cucumber and mint crush
Published On
Prep time
Total Time
51star1star1star1star1star Based on 1 Review(s)