Iced Matcha Lavender Lemonade Recipe
16 oz
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Ingredients
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Matcha-Lavender Concentrate
Lemonade & Assembly
Method
Matcha-Lavender Concentrate
- 1
Make lavender simple syrup
Combine 2 tablespoons granulated sugar and 1/4 cup hot water in a small heatproof bowl or jar. Add 1 teaspoon dried lavender buds, stir until sugar dissolves. Let steep at room temperature for 8–10 minutes to extract floral flavor. Strain the syrup through a fine mesh sieve to remove buds, pressing to extract liquid. Reserve the syrup and discard solids if any.
- 2
Whisk matcha
Sift or gently tap 2 teaspoons matcha powder into a small bowl to remove clumps. Add 1/4 cup hot water (about 175°F / 80°C). Using a bamboo whisk (chasen) or small whisk, whisk briskly in a zigzag motion until frothy and fully dissolved, about 15–30 seconds. Stir in 1 tablespoon of the prepared lavender simple syrup into the whisked matcha to sweeten and infuse floral notes; taste and add up to 1 additional tablespoon if you prefer sweeter matcha.
Lemonade & Assembly
- 3
In a 16 oz (about 2 cups) serving vessel or pitcher, combine 1/2 cup freshly squeezed lemon juice and 1/2 cup cold water. Stir to combine.
- 4
Fill a 16 oz serving glass with about 1 cup of ice cubes.
- 5
Pour the lemon-water mixture over the ice, leaving room at the top for matcha concentrate.
- 6
Slowly pour the prepared matcha-lavender concentrate over the lemonade so it creates an attractive layered effect. Stir gently to combine before drinking, or leave layered for presentation and stir with a straw.
- 7
Garnish with a lemon wheel and a small sprig of lavender, if using. Serve immediately.