Bring some zest to your Summer with these refreshing fruity cocktails and light tostadas, piled up with fresh courgette and avocado.
Preheat the oven to 180ºC/Gas Mark 4. Mix the lime juice, maple syrup, 1 tsp oil and a pinch of salt together. Toss in the courgette. Make 16 circles with a 7cm (2 3/4.in) cookie cutter from the tortillas. Put on a lined baking sheet. Brush with the remaining oil.
Bake the tostadas for 5-7 minutes until just turning golden. Arrange on a plate. Toss the basil, salad onion and avocado through the courgette. Pile the mixture onto the tostadas and top with the chilli flakes.
For the cocktails, put the sugar and 2 tbsp water in a small pan. Warm until the sugar has dissolved. Squeeze 300ml (10fl oz) juice from the grapefruits, stir into the syrup, then sieve into a jug to remove any pips and flesh. Fill 4 tumblers with ice and add a measure of gin to each. Divide the grapefruit syrup between them; squeeze the juice of 1/2 a lime into each. Top up with soda water and garnish with sliced lime and a mint sprig. Serve immediately.