AT A GLANCE
"The best flavour comes from charcoal-grilling the cucumber, but you can also scorch it in a pan or under the grill," says Devlin
|01||Heat a charcoal barbecue or gas barbecue to high, or heat a char-grill pan over high heat. Bring sugar and 50ml water to the boil in a small saucepan, stirring to dissolve sugar. Transfer to a bowl, then crush half the lemon myrtle leaves in your hand to release the fragrance, add to sugar syrup and place in the freezer to chill.|
|02||Grill the cucumbers without turning until almost completely black (3-5 minutes). Transfer to a bowl and cover to steam for 5 minutes. Slice ¼ of a cucumber and reserve for serving, then juice remaining cucumber in a juicer and refrigerate until required.|
|03||Bruise remaining lemon myrtle leaves in the base of a serving jug with a wooden spoon, add cucumber juice and half-fill jug with ice, then add lemon myrtle syrup to taste. Stir well, top up with soda water, pour into glasses, add cucumber slices and top with freshly ground pepperberries.|
Note Lemon myrtle plants are available from native plant nurseries. Native pepperberry is available from Herbie's Spices (herbies.com.au); if it's unavailable substitute black peppercorns.