Matcha Lemonade Recipe

Make the sugar syrup

Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Warm over medium heat, stirring occasionally, until the sugar is fully dissolved and the mixture is just below a simmer (do not boil). Remove from heat.

Prepare matcha slurry

Place 2 tablespoons matcha powder in a small bowl or measuring cup. Add 2 tablespoons hot (not boiling) water and whisk briskly in a zig-zag motion until a smooth, lump-free paste forms. A small handheld whisk (chasen) or a mini whisk/frother works well.

Combine and cool

Whisk the matcha slurry into the warm sugar syrup until evenly incorporated and bright green. Let the syrup cool to room temperature, then transfer to a clean jar. Refrigerate until chilled. Syrup will keep in the fridge for up to 10 days.

Juice the lemons

Roll lemons firmly on the counter to loosen juices, then halve and juice until you have 1 cup (about 4–6 lemons) of fresh lemon juice. Strain through a fine mesh sieve into a pitcher to remove seeds and excess pulp, if desired.

Combine base lemonade

To the pitcher with lemon juice, add 3 cups cold water and 3 tablespoons matcha simple syrup. Stir thoroughly and taste. Adjust sweetness by adding more matcha syrup (1 tablespoon at a time) if you prefer sweeter, or add up to 1/4 cup additional water if too strong.

Assemble and serve

Fill glasses with ice. Pour the matcha lemonade over ice, garnish with lemon slices and optional mint sprigs. For a layered look, pour a small amount of cold water or ice into the glass first, then slowly add the lemonade so the matcha swirl is visible. Serve immediately.

Notes and variations

If you prefer a stronger matcha flavor, increase matcha powder in the syrup to 2.5–3 tbs. For a sparkling version, replace 1–2 cups of the cold water with chilled sparkling water and add it to each glass just before serving to retain fizz.