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Kalejito: A kale-infused Fourth of July cocktail recipe


If you're going to mix up a batch of drinks for your Fourth of July fete, why not add a smidgen of veggie virtuousness?
kale mojito recipe
Kalejitos (Photo: Ian McSpadden for Harper Collins)

If you’re going to mix up a batch of drinks for your Fourth of July fete, why not add a smidgen of veggie virtuousness?

Our novel idea? This kale mojito—or Kalejito—from the new cookbook, Fifty Shades of Kale: 50 Fresh & Satisfying Recipes That are Bound to Please.

“The cocktail’s refreshing zing comes from a healthy dose of mintan herb thought to relieve stress, aid digestion…and stimulate the senses,” say the authors, chef Jennifer Iserloh and Drew Ramsey, MD. (Maybe you saw our 90-Second Interval video with him this week?)

And the addition of fresh kale “intensifies its already vibrant green color, making for an elegant, gemlike cocktail that couldn’t be more seductive.” We’d kinda have to agree.

Kalejito
Serves 2

2 teaspoons superfine sugar
4 ounces white rum
½ cup packed torn kale leaves
½ cup packed mint leaves, plus 2 sprigs for garnish
Juice of 2 limes (about ¼ cup)

Combine all the ingredients in a blender and blend on high speed. Pour over 2 glasses filled with ice. Garnish with the mint sprigs and serve immediately.

Per serving (1 cup): 179 calories, 1 g protein, 13 g carbohydrates, 0 g fat (0 g saturated), 0 mg cholesterol, 2 g fiber, 16 mg sodium

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