Cool, herbal, and perfectly refreshing, the Rosemary Cucumber Cooler is a sophisticated twist on a summer drink classic. Crisp cucumber and aromatic rosemary mingle with a touch of citrus for a lightly sweet, spa-inspired beverage that’s ideal for warm afternoons, garden gatherings, or as a mocktail at brunch. You can easily dress it up with sparkling water for effervescence—or add a splash of gin or vodka for a cocktail version that’s as elegant as it is refreshing.
INGREDIENTS:
3 large cucumbers
1 tablespoon chopped fresh rosemary, plus 4 sprigs for garnish
1 cup water
½ cup lemon juice
3 tablespoons agave syrup*
Ice
*Agave syrup (or nectar) is the naturally sweet juice of the agave plant. If substituting sugar, add slightly more to achieve the same sweetness.
METHOD:
Slice 12 thin rounds of cucumber for garnish and set aside.
Peel and roughly chop the remaining cucumbers. Transfer them to a food processor or blender with the chopped rosemary and process until smooth and liquefied.
Pour the purée through a fine-mesh strainer set over a large measuring cup or bowl. Press on the solids with the back of a spoon to extract as much juice as possible. Discard the pulp.
Stir the water, lemon juice, and agave syrup into the cucumber juice until the sweetener is completely dissolved. Taste and adjust sweetness or acidity as desired.
Fill 4 glasses with ice. Pour the cucumber mixture evenly among them and garnish with cucumber slices and rosemary sprigs. Serve immediately for best flavor and freshness.
YIELD: 4 servings
