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Drink Pick: Rosemary-Infused Cucumber Lemonade

 

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)
  • 4 oz. vodka

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.
  • 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

From: Eating Well

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This entry was posted on August 24, 2012 by in Trends & Tips.
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