A refreshing drink with a spike of ginger – serve as a wake you up drink for breakfast or as a long drink on a summers evening.

Strawberry, Cucumber And Mint Crush

Strawberry, Cucumber And Mint Crush

Makes about 500ml/1pint – 900ml/1 ½ pint (depending on type of juicer you are using) prep 10 mins


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


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

2. 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 serve with 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.

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