Root for Mint Recipe

By
Maggie Hoffman
Maggie Hoffman is a contributing writer at Serious Eats.
Maggie Hoffman
Maggie Hoffman is a longtime food and drink expert whose recipes and cocktail-making tips can be found on her newsletters What to Drink and The Dinner Plan. She is the author of  The One-Bottle Cocktail and Batch Cocktails, both published by Ten Speed Press.
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Updated August 30, 2018
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Robyn Lee

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 if you're using a centrifugal or masticating juicer. This recipe calls for lots of mint, so it's better to look for mint in bunches rather than individual clamshell containers.

Recipe Details

Root for Mint Recipe

Active 10 mins
Total 10 mins
Serves 2 servings
Cook Mode (Keep screen awake)

Ingredients

  • 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

Directions

  1. Mix kale juice, parsnip juice, apple juice, lime juice, and mint juice well. Serve on ice with mint and lime wedge garnish.

Special equipment

juicer

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