Thai cucumber lemonade

1) For the infused simple syrup, in a saucepan over a medium heat, combine the sugar, water, coriander, mint, basil and crushed lemongrass. Slowly bring to a simmer and cook until the sugar is dissolved.

2) Take off heat and let herbs steep until the liquid is cool. Strain into a glass or a bowl and reserve.

3) For the cucumber juice, add the cucumber to a blender with 500ml of water. Blend on high until fully liquefied, then pour through a fine sieve and reserve.

4) To make the lemonade, divide the drink ingredients between each pint glass filled with ice. Stir and garnish each glass with a cucumber stick and a lemon slice.