Rosemary Peppercorn Lemonade
- 1 cup freshly squeezed lemon juice
- 2/3 cup agave nectar
- 6 cups water
- 2 large sprigs fresh rosemary
- 10 black peppercorns
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Rosemary, fresh (2 large sprigs)
- Cooking & Baking
- Agave nectar (2/3 cup)
- Peppercorns, black (10)
- Drinks
- Lemon juice, freshly squeezed (1 cup)
- Water (6 cups)
Preparation
Read recipe preparation on foodrepublic.com
Social Stats
55.0Rating
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Recipe Stats
Published September 8, 2012 (5 months ago).
90 people saved this recipe.
