3 large cucumbers
1 tablespoon fresh rosemary, chopped + 4 sprigs for garnish
5 cups water
1 cup lemon juice
3 tablespoons agave syrup
2 cups Prosecco or sparkling wine, optional


  1. Cut 4 thin slices of cucumber for garnish.
  2. Peel and chop the rest of the cucumber and transfer to a food processor. Add rosemary and puree.
  3. 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.
  4. Add water, lemon juice and agave syrup to the cucumber juice and stir until the agave is dissolved.
  5. Add Prosecco or sparkling wine as an option and stir. Divide among 4 ice-filled glasses and garnish with cucumber slices and rosemary sprigs and serve.
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