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

1. Wrap rosemary and peppercorns in a clean dishtowel and hit hard with a flat, blunt object like a small pan to bruise.
2. Combine lemon juice, water and agave nectar in a large pitcher, then add rosemary and peppercorns.
3. Refrigerate until cold and serve over ice.

freshly squeezed lemon juice, nectar, water, rosemary, black

Taken from www.foodrepublic.com/recipes/rosemary-peppercorn-lemonade-recipe/ (may not work)