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Ingredients
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Matcha Base
Coconut Lemon Fizz
Herb & Garnish
Method
Matcha Base
- 1
Sift and whisk matcha
Sift 2 tsp matcha powder into a small bowl or matcha bowl to remove lumps. Pour 60 ml hot water (about 175°F / 80°C) over the matcha. Using a bamboo whisk (chasen) or a small whisk, whisk vigorously in an M or zig-zag motion until the matcha is frothy and fully dissolved, about 15–30 seconds.
- 2
Sweeten
Whisk in 1.5 tbs vanilla-flavored agave syrup into the whisked matcha until fully incorporated and smooth. Taste and adjust sweetness (add up to 0.5 tbs more if you prefer sweeter). Let cool slightly for 1–2 minutes.
Coconut Lemon Fizz
- 3
Combine coconut and lemon
In a medium mixing glass or pitcher, combine 120 ml unsweetened coconut water with 30 ml fresh lemon juice. Stir to combine.
- 4
Mix matcha with coconut-lemon
Pour the whisked matcha and agave mixture into the coconut-lemon mixture. Stir gently to integrate. This creates a concentrated flavored base for the fizz.
- 5
Assemble with soda
Fill a tall serving glass with about 1 cup of ice cubes and add 6 fresh basil leaves (reserve 2 for garnish). Pour the matcha-coconut-lemon base over the ice. Top gently with 120 ml chilled club soda or sparkling water. Stir once gently to combine, taking care not to flatten the soda.
Herb & Garnish
- 6
Bruise basil
Before adding basil to the glass, clap two basil leaves together between your palms or gently bruise them with the back of a spoon to release aroma. Tuck the bruised leaves into the drink while assembling and add the reserved leaves as garnish on top.
- 7