Rosemary-Infused Cucumber Lemonade

http://www.eatingwell.com/recipes/rosemary_infused_cucumber_lemonade.html

From EatingWell:  July/August 2009

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

4 servings | Active Time: 15 minutes | Total Time: 15 minutes

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.

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

1 Carbohydrate Serving

Exchanges: 1 fruit

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.