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In a medium saucepan over med-high heat, whisk sugar, cornstarch, and salt, followed by tonic water.
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Add 1.5 cups of Strawberries and mash with whisk (if soft enough) or use a potato masher to break down the strawberry until almost a liquid (lumps are fine here as well).
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Once broken down, bring the mixture to boiling point while constantly whisking. Do this for 1 full minute while at boiling point
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Take the saucepan from the oven and transfer to a bowl. While whisking, add the gin, lavender, mint and lemon. Slowly add in the gin, make sure not to throw in everything at once.
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Once the mixture is well combined, gently stir in the rest of the strawberries and let it rest until it reaches room temperature
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Place on top of the cheesecake in the fridge for a minimum of 2 hours prior to consumption.
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Garnish with extra Mint and Lavender is optional