📖 Instructions

1. Prepare the Cucumber and Sage: Thoroughly wash the cucumber and sage. Roughly chop the cucumber into smaller pieces to aid blending. Gently bruise the sage leaves to release their aromatic oils. This can be done by lightly crushing them in your hand.
2. Blend the Cucumber and Sage: In a blender, combine the chopped cucumber, bruised sage leaves, and 1 cup of water. Blend until completely smooth. This might take a minute or two, depending on your blender's power.
3. Strain the Mixture: Place a fine-mesh sieve over a pitcher. Pour the blended cucumber and sage mixture through the sieve, pressing down with a spoon or spatula to extract as much liquid as possible. Discard the pulp left behind. This step ensures a smooth, pulp-free lemonade.
4. Juice the Lemons: Juice the lemons using a lemon juicer or by hand. Remove any seeds to avoid bitterness.
5. Combine Ingredients: Pour the freshly squeezed lemon juice into the pitcher with the cucumber-sage infusion. Add the remaining 3 cups of water and the agave nectar (or simple syrup, if using).
6. Adjust Sweetness and Tartness: Stir well to combine all ingredients. Taste the lemonade and adjust the sweetness and tartness according to your preference. Add more agave nectar for sweetness or more lemon juice for tartness.
7. Chill and Serve: Refrigerate the lemonade for at least 30 minutes to allow the flavors to meld together. Serve chilled over ice. Garnish with cucumber slices, lemon wedges, and fresh sage sprigs for a visually appealing and aromatic touch. Enjoy!