I love trying unusual recipes with healthful ingredients and this rosemary peppercorn lemonade recipe by Jess Kapadia is one that caught my eye!
Rosemary is a wonderful herb with healing, anti-inflammatory properties, and a delicious pungent flavour. The lemons bring loads of vitamin C along and help detoxify. Black pepper is an aid to digestion and has anti-oxidant and anti-bacterial properties. I’d serve this as a sophisticated soft drink, or have one after Bikram class for its restorative benefits.
1 cup lemon juice (freshly squeezed)
2/3 cup agave nectar
6 cups water
2 sprigs fresh rosemary
10 black peppercorns
Wrap rosemary and peppercorns in a clean dishtowel and hit hard with a flat, blunt object like a small pan to bruise. Combine lemon juice, water and agave nectar in a large pitcher, then add rosemary and peppercorns. Refrigerate until cold and serve over ice.