Rosemary-Infused Cucumber Lemonade


If you're looking for a healthy, refreshing drink that packs a punch, then this delicious lemonade is for you...

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)


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.

Nutrition Per serving:
71calories;0 gfat (0 gsat ,0 gmono );0 mg cholesterol;18 gcarbohydrates;1 gprotein;1 gfiber;5 mgsodium; 240 mg potassium.

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

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