Rosemary-Infused Cucumber Lemonade

Rosemary-Infused Cucumber Lemonade

Turn fresh rosemary, cucumbers and lemons into grown-up lemonade that will keep you cool on a hot day.

From EatingWell: July/August 2009
Yield: 4 servings
Active Time: 15
Total Time: 15


  1. 3 large cucumbers
  2. 1 tablespoon chopped fresh rosemary, plus 4 sprigs for garnish
  3. 1 cup water
  4. 1/2 cup lemon juice
  5. 3 tablespoons agave syrup, (see Note)


  1. Cut 12 thin slices of cucumber for garnish.
  2. Peel and chop the rest of the cucumber; transfer to a food processor, add rosemary and puree. Pour the puree through a fine-mesh strainer set over a medium bowl or large measuring cup. Press on the solids to extract all the juice. Add water, lemon juice and agave syrup to the cucumber juice; stir until the agave is dissolved. Divide among 4 ice-filled glasses. Garnish with cucumber slices and rosemary sprigs.

Tips & Notes

  • Note: Agave syrup or nectar is the naturally sweet juice extracted from the agave plant. It has a lower glycemic index than table sugar, but is even sweeter. Use it in moderation when substituting for table sugar. Look for it near other sweeteners in natural-foods stores.


Nutrition Per Serving: 71 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 18 g carbohydrates; 1 g protein; 1 g fiber; 5 mg sodium; 240 mg potassium.

Nutrition Bonus: Vitamin C (32% daily value).

1 Carbohydrate Serving

Exchanges: 1 fruit