Matcha Lavender Freeze Recipe

Make infused syrup

Combine 60 ml water and 2 tbsp granulated sugar in a small saucepan. Add 1 tsp dried culinary lavender buds. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Reduce heat and simmer very gently for 3 minutes to infuse, then remove from heat and let steep for 10 minutes.

Strain the syrup through a fine mesh sieve or cheesecloth into a small bowl, pressing on the lavender to extract syrup. Discard solids. Let the syrup cool to room temperature (or refrigerate briefly to speed cooling). This yields about 60 ml lavender syrup.

Whisk matcha

Sift 2 tsp matcha powder into a bowl to remove clumps. Add 60 ml hot water (about 80°C / 175°F) and 2 tsp granulated sugar. Whisk vigorously in an M or zig-zag motion with a bamboo whisk (chasen) or use a small handheld frother until frothy and fully dissolved, about 20–30 seconds.

Taste and adjust sweetness slightly if needed. Let the matcha cool to near room temperature (you can place the bowl in an ice bath for a minute to speed this).

Combine liquids

In a blender, pour 240 ml milk, 60 ml heavy cream, 1 tsp vanilla extract and 1 tsp honey or agave if using. Add the cooled matcha and 30–45 ml of the cooled lavender syrup (start with 30 ml for a subtle floral note; use 45 ml for stronger lavender).

Add ice and blend

Add 2 cups ice cubes to the blender. Blend on high until smooth and slushy, about 30–60 seconds depending on blender strength. If mixture is too thin, add a handful more ice and pulse; if too thick, add 1–2 tbsp milk and blend briefly.

Taste and adjust: add more lavender syrup (1 tsp at a time) for floral sweetness or more honey/agave for overall sweetness. Blend briefly to incorporate any additions.

Pour the Matcha Lavender Freeze into tall glasses. Optionally top each serving with 1 tbsp whipped cream, a pinch of dried lavender buds and a light dusting of matcha powder for aroma and presentation.

Serve immediately with a straw and a long spoon. Serves chilled; leftovers may separate, so re-blend briefly before serving again.