Yes, you can juice fresh mint leaves in a juice extractor. Mint and lime add a bright flavor to this kale and parsnip drink. Head here for more kale juice recipes we love »
Note: This recipe yields about 1 pint of juice, enough for two 1-cup servings. You can double the recipe, but juice is best served immediately and will lost flavor and color with time. Store leftover juice in a sealed container in the refrigerator for up to 1 day. In our testing, it took about 1 1/2 pounds of kale to produce 1 cup of juice. Results may vary based on kale and on juicer. This recipe calls for lots of mint, so it's better to look for mint in bunches rather than individual clamshell containers.
- 1 cup (8 ounces) freshly squeezed kale juice, from about 1 1/2 pounds kale
- 1/2 cup (4 ounces) parsnip juice, from about 4 peeled parsnips
- 1/2 cup (4 ounces) fresh apple juice, from 4 large (or up to 8 small) green apples
- 4 teaspoons juice from 1 lime (more or less to taste)
- 1/4 cup (2 ounces) mint juice, from about 12 ounces mint leaves (about 2 large bunches)
- Garnish: mint sprig and lime wedge
Mix kale juice, parsnip juice, apple juice, lime juice, and mint juice well. Serve on ice with mint and lime wedge garnish.