On the list of things that sound weird and taste excellent, matcha lemonade is near the top.
The tartness of lemon cuts through the earthy grassy notes of matcha in a way that somehow makes both flavors better.
This became a Starbucks menu item and a summer staple because it's actually, genuinely good. Here's how to make it at home for a fraction of the price.
Ingredients
- 1 tsp Naka (MatchaBrand Barista Blend) matcha
- 2 oz hot water (175°F)
- 1/2 cup fresh lemon juice (about 3 to 4 lemons)
- 2 tbsp simple syrup (or to taste)
- Cold water to top up
- Ice
- Lemon slices for garnish, optional
Make the Simple Syrup
Equal parts sugar and water in a small saucepan, stir over low heat until dissolved, cool. Takes 5 minutes and keeps in the fridge for 2 weeks. Honey works as a substitute but dissolves better if you warm it slightly first.
Make the Matcha Concentrate
Sift matcha into a small cup. Add 2 oz of hot (not boiling) water. Whisk until smooth and fully dissolved with a slight froth on top.
Build the Lemonade Base
In a tall glass, combine fresh lemon juice and simple syrup. Stir. Taste it. It should be pleasantly tart and sweet. Fresh lemon juice is worth it here. Bottled lemon juice has a flatness that shows in the final drink.
Combine
Fill your glass with ice. Pour the lemonade mixture over the ice. Pour the matcha concentrate over the top. For the layered effect, the matcha concentrate will briefly sit on top before mixing. Stir gently once with a straw. The color becomes a vivid yellow-green.
Variations
Sparkling matcha lemonade: use sparkling water instead of still. Ginger matcha lemonade: add a splash of ginger syrup to the lemonade base. Mint: muddle a few fresh mint leaves in the bottom of the glass before adding ice.
Tart, caffeinated, surprisingly refreshing. This is the summer drink. And soon, Naka, MatchaBrand’s Barista Blend, will be here to make it with.
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