Trim the leaves away from the radishes. Leave a little bit of stem to use as a handle for dipping. It's nice for color as well.
Bring a small pot of water to a boil. Fill a medium-sized bowl with ice water.
Place the radish greens in the boiling water and blanch for 15-30 seconds, just until they turn a very bright green. Then immediately put them in the ice water. It's best to do this in a few batches so you can ensure great color on all the leaves without overcooking them.
Place the radish leaves in a kitchen towel and wring out as much water as possible.
This recipe is adapted from Drinking French by David Lebovitz. I highly recommend it if you'd like to learn more about traditional French cocktails, aperitifs, and café drinks. It's a fascinating and well-researched book. And check out David Lebovitz IGTV on Instagram for lots of videos of making drinks from this book. He is one of my favorite chefs.
I think you really need a mini-food processor for this recipe, not a full sized one. There just isn't enough stuff for a big one. Perhaps a large one would work if you were doubling the recipe.
This post contains affiliate links. If you purchase through my links I may make a small commission. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.