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Rosemary-Infused Cucumber Lemonade

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

Prep: 15 minutes | Total Time: 15 minutes
  • large cucumbers
  • 1 tablespoon
    chopped fresh rosemary, plus 4 sprigs for garnish
  • 1 cup
  • 1/2 cup
    lemon juice
  • 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.


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.
Nutritional Information

Makes: 4 servings
  • Calories71
  • Fat0 g
    • Saturated fat0 g
  • Cholesterol0 g
  • Carbohydrates18 g
    • Dietary fiber1 g
  • Protein1 g
  • Sodium5 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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