Rosemary-Infused Cucumber Lemonade “Mocktail”

Lemon and rosemary homemade lemonade. Healthy refreshing drink

The “mocktail” is making a big splash, not only on the flavor front and in specialty bars across the country, but in cookbooks, headlines and across the Web as an alternative to traditional alcohol-based drinks.

An option for someone who may be pregnant or simply on a restricted diet, for someone who wishes to avoid alcohol altogether, or for someone who occasionally likes to enjoy something fresh and refreshing without the “buzz” associated with alcohol, mocktails are gaining ground among “foodies” and the general population alike.

Whether infused with muddled fresh fruit or herbs; mixed with natural syrups or seltzer; shaken or stirred; or garnished with everything from fragrant lavender to a skewered hot pepper, don’t mock it until you’ve tried it!

Here’s a “grown-up” lemonade made with agave nectar (which has a lower glycemic index than table sugar), so it may taste sweeter.



3 large cucumbers

1 tbsp freshly chopped rosemary

1 cup water

1 lemon

3 tbsp agave syrup

Cut 12 thin slices of cucumber and set aside for garnish. Peel and chop the rest of the cucumber, then transfer it to a food processor. Add 1 tablespoon of chopped, fresh rosemary (remove leaves from stems; save 4 whole sprigs for garnish). Puree and strain into a medium bowl, pressing to extract the juice. Add 1 cup water, 1/2 cup lemon juice and 3 tablespoons of agave syrup. Stir until agave dissolves.  Pour into 4 ice-filled glasses. Garnish with cucumber slices and rosemary sprigs.


Adapted from and


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