Lemonade “With Benefits”: Mint, Kale and Spinach

We just got back from a HOT weekend in the desert — easily 110 degrees in the shade.  Such weather calls for lemonade, and lots of it!  I’m calling this twist on a hot-weather classic “Lemonade With Benefits” because it brings a healthy dose of garden-fresh greens to a classic summer treat.  No one has to know this lemonade is spiked with kale, spinach, etc. — they’ll see the bright and beautiful green color, but all they’ll taste is lemon, bright sugar, and a hint of mint!  Here’s how it’s (quickly and easily) done:

Lemonade “With Benefits”

Toss into high speed blender (i.e. Vitamix):

6 tbsp. lemon juice (approximately 1/3 cup)

1/2 cup young, tender leaves of kale, spinach, or chard

1/2 cup sugar (or to taste)

Handful of mint leaves

Fill blender to 4 cups line with ice.  Add water until level reaches 5 cups.

Blend on high speed until all ingredients are thoroughly blended, and enjoy.  Makes 5 cups of ice cold, sweet/tart, green lemonade!

A few notes.  The ice is crucial in this recipe.  It provides grit to help break down the greenery into drinkable, not-the-least-bit noticeable bits.  Also, a powerful blender (I use a Vitamix) is key.  It breaks the sugar down so thoroughly, there’s no need to make a simple syrup, as would be required in a standard lemonade recipe.  Finally, don’t skip the mint, unless you want to taste the vegetables in your lemonade.  Which would be pretty hard-core.

You can try other sweeteners in place of the sugar.  For me, the clean, bright, old-fashioned flavor of sugar is unbeatable.  Stevia would be an interesting substitute (homegrown stevia would be a dream!)  Also, feel free to reduce or increase the amount of sugar to suit your taste.

Lemonade with benefits!  Enjoy!  (Oh and enjoying watching even vegetable-averse kids drink up kale, spinach and chard with green-tinged smiles on their face — I know I do!)

— Jen.