I really wasn't joking around when I said that we have an abundance of cucumbers in our garden right now. Riley and I have really been enjoying the Strawberry Basil Lemonade that I first made last month, so I figured I'd try another variation, this time with cucumber.
Cucumber Rosemary Lemonade
recipe found here
makes 4 servings
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
Cut a few thin slices of cucumber and set aside for garnishing.
Peel and chop the rest of the cucumber. In a food processor, puree the cucumber and rosemary. Strain the puree with a fine-mesh strainer, pressing out all of the juice. In a pitcher, combine cucumber juice, lemon juice, water and agave syrup and stir. Divide among 4 ice-filled glasses and garnish with cucumber slices and rosemary sprigs.
It was light and refreshing, with just enough cucumber flavor. Although, I do have to say that when I first made it, as I was stirring in the agave nectar my first thought was that maybe it wasn't the most attractive color. I wound up diluting mine with a little bit extra lemonade anyway, and by the time you dress up your glasses with a few garnishes, it doesn't look bad at all (that really sells it, huh?). I probably will stick to sugar from now on, though.
Riley and I mostly drink water in the summer, but flavored lemonade had been a fun and tasty way to mix it up a little. It would make for a nice cocktail, too.
What's your favorite summer drink?