Rosemary Infused Cucumber Lemonade

Yields 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)

DIRECTIONS

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.
3. 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.
4. Add water, lemon juice and agave syrup to the cucumber juice; stir until the agave is dissolved.
5. 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.