Rosemary-Infused Cucumber Lemonade

If you want to add more gluten free, dairy free, lacto ovo vegetarian, and vegan recipes to your recipe box, Rosemary-Infused Cucumber Lemonade might be a recipe you should try. One portion of this dish contains roughly 1g of protein, 1g of fat, and a total of 83 calories. This recipe serves 4 and costs 92 cents per serving. 2316 people found this recipe to be yummy and satisfying. If you have agave syrup, cucumbers, water, and a few other ingredients on hand, you can make it. Plenty of people really liked this beverage. It is brought to you by Eating Well. From preparation to the plate, this recipe takes approximately 15 minutes. Overall, this recipe earns a solid spoonacular score of 78%. If you like this recipe, you might also like recipes such as Rosemary Infused Watermelon Lemonade, Chile and Herb Infused Lemonade, and Basil-Infused Watermelon Lemonade.

Servings: 4

Preparation duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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.

 

Step by step:

1. 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.

2. 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.

3. Add water, lemon juice and agave syrup to the cucumber juice; stir until the agave is dissolved. Divide among 4 ice-filled glasses.

4. Garnish with cucumber slices and rosemary sprigs.

Nutrition Information:

covered percent of daily need