Rosemary-Infused Cucumber Lemonade

Rating: 2.67 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 2009

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Recipe Summary

total:
15 mins
Servings:
4
Nutrition Profile:
Low Fat
Dairy-Free
Gluten-Free
Vegan
Nutrition Info
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Ingredients

Directions

  • Cut 12 thin slices of cucumber for garnish.

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  • 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

Tip: 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 Facts

Serving Size: about 3/4 cup
Per Serving:
70 calories; protein 1g; carbohydrates 17.4g; dietary fiber 1.2g; sugars 14.8g; fat 0.3g; saturated fat 0.1g; vitamin a iu 122.1IU; vitamin c 16.6mg; folate 27.1mcg; calcium 25.7mg; iron 0.4mg; magnesium 20.4mg; potassium 233.7mg; sodium 5.1mg; thiamin 0.1mg.
Exchanges:

1 fruit
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Reviews (2)

Read More Reviews
3 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Rachel Sandrock Lanzas
Rating: 3 stars
07/12/2017
It's a lot of work for a fancy lemonade but it would be amazing with a touch of vodka or gin for a cocktail! Honestly you could make a basic lemonade and just add sliced cucumbers To pitcher and let sit for a few hours without pureeing and straining. Also we used organic coconut sugar made a simple syrup up on the stove top and put the rosemary in that. The hot liquid allowed the rosemary essential oil's to release more so than just puréeing with the cucumbers. Read More
EatingWell User
Rating: 4 stars
06/03/2012
Refreshing and unique A friend gave me a lot of rosemary from her garden and I didn't know what to do with it all so I tried this recipe. Glad I did. It was very refreshing and had a unique and appealing flavor. It would probably make a good cocktail too with the right alcohol! Pros: Fresh taste Cons: A little labor intensive for a beverage Read More
EatingWell User
Rating: 1 stars
07/07/2015
I really wanted to like this and I was excited to try a new lemonade but this was just not good. I followed exactly...and I love cucumbers but it was just too much. I have also never used agave to sweeten and it sounded like it would mix in well and it just tasted funky... and my guests were not impressed either which is always a bummer. Looks like I'll stick with my normal lemonade that I make with fresh berries. Read More
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