Cucumber Lemonade Cocktail

The Bikini Chef^® Cocktail

Prep time: 15 mins
Total time: 15 mins
Serves: 4
A fresh drink to enjoy on a warm summer day!

3 large cucumbers
1 tablespoon chopped fresh rosemary, plus 4 sprigs for garnish
1 cup water
6 ounces (3/4 cup) gin
1/2 cup fresh lemon juice
3 tablespoons agave syrup, (see #SOBikini Tip)

1. Cut 12 thin slices of cucumber for garnish.

1. Peel and chop the rest of the cucumber.

1. Transfer to a food processor, add rosemary and puree.

1. Pour the puree through a fine-mesh strainer set over a medium bowl or large measuring cup.

1. Press on the solids to extract all the juice.

1. Add water, gin, lemon juice and agave syrup to the cucumber juice; stir until the agave is dissolved. Divide among 4 ice-filled glasses.

Garnish with cucumber slices and rosemary sprigs.

**#SOBikini Tip: Agave syrup or nectar is the naturally sweet juice extracted from the agave plant. It has a lower glycemic index than table sugar, but is even sweeter. Use it in moderation when substituting for table sugar. Look for it near other sweeteners in natural-foods stores. In this calorie-slashing collection, The Bikini Chef^® Susan Irby offers recipes for switching up ingredients that keep calories to a minimum. Complete with serving-size suggestions and “Skinny Secret” shortcuts to trim calories in little ways, here you’ll get expertly crafted recipes that include offerings for every meal of the day!