Rosemary-Infused Cucumber Lemonade

This Recipe Is:

Gluten-Free 

 

WebMD Recipe from EatingWell.com

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

Ingredients

Prep: 15 minutes | Total Time: 15 minutes

• 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)

Instructions

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.

Tip

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
  • Mono Fat0 g
• Cholesterol0 g
• Carbohydrates18 g
  • Dietary fiber1 g
• Protein1 g
• Sodium5 g
• Potassium240 g

* Nutritional Guidelines based on the USDA's MyPlate Standards.

---