Go Back

kale lemonade

Freshly squeezed lemonade blended with the addition of kale to give it a beautiful bright green colour
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Drinks
Servings: 6
Author: the communal feast


  • Simple syrup
  • 1/2 cup refined sugar
  • 1/2 cup water
  • Lemonade
  • 1 cup kale packed
  • 1 cup lemon juice about 8 large lemons
  • 1 1/2 cups water
  • Kale chips
  • Kale stems removed (larger pieces work best)
  • 2 TBS olive oil
  • salt and pepper


  • Begin by making the simple syrup: in a small pan over medium heat add the sugar with the water and bring to a slow boil, reduce to a simmer and cook 6 minutes stirring occasionally. Transfer into a measuring cup and let stand to thicken. About 10 minutes.
  • To make the kale chips: preheat oven to 275 degrees F. Use as much kale as desired, note that the amount reduces once cooked. On a baking sheet add the kale and massage each leaf with the olive oil using your hands. Spread on the baking sheet and season with salt and pepper. Cook for 20 minutes. If the chips still appear to be slightly wet and not completely crisp, return to the oven and cook an additional 5 minutes. Chips should be dark in colour and crunchy.
  • To make the lemonade: in a pitcher, add the lemon juice, 1/4 cup simple syrup and 1 cup of water. Stir with a large bar spoon or wooden spoon. Taste and adjust to your licking if needed by adding more sugar, water or lemon juice. Refrigerate until ready to serve.
  • In a blender combine the 1 cup of kale and 1/2 cup of water. Blend for 30 seconds until the mixture turns to liquid and becomes green. Strain into a glass a few times to ensure there aren't any little pieces of kale.
  • When Ready to serve you can pour out the lemonade into glasses and top with kale mixture. Give it a little stir to make sure it's combine or simply add the kale mixture into the pitcher and stir.