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Rosemary-Infused Cucumber Lemonade

July/August 2009

Your rating: None Average: 3.6 (29 votes)

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


Rosemary-Infused Cucumber Lemonade Recipe

Makes: 4 servings

Active Time:

Total Time:

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

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.

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

Carbohydrate Servings: 1

Exchanges: 1 fruit


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Recipe Categories

Season
Fall
Spring
Summer
Style/Theme
Birthday
Ease of Preparation
Easy
Total Time
15 minutes or less
Ethnic/Regional
American
Servings
4
Health & Diet Considerations
Diabetes appropriate
Low carbohydrate
Gluten free
Preparation/ Technique
No-cook
Meal/Course
Appetizers
Snack
Brunch
Publication
July/August 2009

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