Rosemary Peppercorn Lemonade

1. 1

   Wrap rosemary and peppercorns in a clean dishtowel and hit hard with a flat, blunt object like a small pan to bruise.

2. 2

   Combine lemon juice, water and agave nectar in a large pitcher, then add rosemary and peppercorns.

3. 3

   Refrigerate until cold and serve over ice.

* Per serving · 4 servings · Values may vary.

No additional tips available.