Kale-ade Recipe

Prepare Kale

Wash kale thoroughly under cold running water to remove grit. Remove thick stems and roughly chop leaves so they fit your juicer or blender.

If you have a juicer: feed the chopped kale through the juicer to yield green juice. If using a blender: add chopped kale and 120 ml cold water and blend on high until very smooth, about 45–60 seconds; then strain through a fine-mesh sieve or nut milk bag into a bowl, pressing to extract as much liquid as possible. Collect approximately 120–150 ml kale juice.

Optional: add 3 ice cubes to the kale juice and stir briefly to chill. Keep the juice cold while preparing the lemonade base.

Make simple syrup if not prepared: combine equal parts sugar and water (e.g., 50 g sugar + 50 ml water), heat gently until sugar dissolves, then cool. For this recipe use 30 ml of syrup.

In a mixing glass or shaker combine 60 ml freshly squeezed lemon juice, 30 ml simple syrup, and 180 ml cold water. Taste and adjust sweetness: if you prefer sweeter, add up to 1 tsp honey or 1–2 tsp extra simple syrup; if tarter, add a splash more water.

Add 3 ice cubes to the lemonade mixture to chill.

Fill a tall glass halfway with ice (about 6 cubes). Pour the prepared lemonade base into the glass, leaving room for kale juice on top (about 60–80 ml space).

Slowly pour 120 ml fresh kale juice over the back of a spoon or down the side of the glass so it layers gently on top of the lemonade. This creates a visual separation and a delicate mix when sipped. Alternatively, combine and stir for a fully mixed drink.

Taste and sweeten if needed with the optional 1 tsp honey or agave; stir to incorporate. Garnish with a lemon wheel on the rim and a small kale leaf.

Serve immediately while cold. Stir before drinking if layered. Store any leftover kale juice in an airtight container in the refrigerator and use within 24–48 hours; assembled drink is best fresh.