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Pick up rosemary, cucumbers and lemons to concoct this grown-up lemonade that will keep you cool on a hot day.

Source: EatingWell Magazine, July/August 2009


Recipe Summary

15 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • Cut 12 thin slices of cucumber for garnish.

  • 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, gin, 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.


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

about 1 cup
168 calories; protein 1g; carbohydrates 17.4g; dietary fiber 1.2g; sugars 15g; 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 234.5mg; sodium 5.6mg; thiamin 0.1mg; added sugar 12g.

1 fruit