Rosemary-Infused Cucumber Lemonade

3.5 (37)
Rosemary-Infused Cucumber Lemonade

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

Yield: 4 servings
Active Time: 15
Total Time: 15

Ingredients

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

Preparation

  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

Nutrition Per Serving

calories 71
fat 0 g (0 g sat, 0 g mono)
cholesterol 0 mg
carbohydrates 18 g
protein 1 g
fiber 1 g
sodium 5 mg
potassium 240 mg

Nutrition Bonus Vitamin C (32% daily value).

Carbohydrate Serving 1

Exchanges 1 fruit

From EatingWell July/August 2009