Cucumber, elderflower and yuzu mojito

Begin by making the fruit ice. Take an ice cube tray and add the sliced fruit, then fill it up with water. Leave to freeze for 4 hours or until solid

Next prepare the elderflower syrup. Add the sugar, water and elderflower cordial to a pot and bring to a gentle simmer

Once the sugar has dissolved, remove the pot from the heat and leave to cool

Meanwhile, distribute the picked mint leaves and cucumber between three tall glasses

Use a fork to muddle the mint and cucumber in the base of the glasses, then add 50ml yuzu juice, white rum and elderflower syrup to each glass

For the garnish, fold the cucumber slice back and forth in alternate directions, like an accordion, and then secure it with a cocktail stick

Top each of the glasses with 50ml soda water and the fruit ice

Garnish with elderflowers, if using, and the cucumber slices, then serve