As an avid subscriber to oh-so-many lists, I sometimes lose track of where I learn about things. Sometimes, but not often. This week, I’m guilty.
On one of the rare warm days, I came across a version of this recipe and saved it so that I could share it with you. I didn’t note the source, and when I looked online, I found hundreds of versions of this yummy juice. I’ve added the cucumber to sweeten the drink and up the nutritional content. (Cucumbers are high in Vitamin K, and might have detoxifying benefits.) Share your own version below. Here’s looking forward to warm days ahead!
Rosemary-Cucumber-Mint Lemonade
INGREDIENTS
- 6 fresh lemons, juiced
- 1/2 cup agave nectar
- 2 quarts water
- 2 tablespoons fresh mint, chopped
- 4 sprigs fresh rosemary
DIRECTIONS:
Bring the water to a boil and add the agave nectar. Stir to dissolve the nectar. When nectar is dissolved, refrigerate until cold. In a large pitcher, muddle the mint and rosemary to release their flavour and then add the cold agave water mixture and the lemon juice. Stir to combine. Slice a cucumber, leaving the peels on, and add to your pitcher. Refrigerate. Serve over ice with additional fresh mint, cucumber slices and rosemary as garnished, if desired. Makes 8 servings.
PS Thank you to the list that provided the inspiration for this. If you recognize the foundational recipe, please let me know so that I can give you proper credit. Thank you, too, to Alasam for the cool image!