Turn fresh rosemary, cucumbers and lemons into grown-up lemonade that will keep you cool on a hot day.
- 3 large cucumbers
- 1 tablespoon chopped fresh rosemary, plus 4 sprigs for garnish
- 1 cup water
- ½ cup lemon juice
- 3 tablespoons agave syrup
- 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, 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.
MAKE AHEAD TIPS
- Agave syrup or nectar is the naturally sweet juice extracted from the agave plant. It is lower in calories than table sugar, but is even sweeter. Use it in moderation when substituting for table sugar.