Iced Matcha Lemonade Recipe

Sift and whisk matcha

Sift 2 tsp matcha powder into a small bowl or matcha bowl to remove lumps. Add 60 ml hot water (about 175°F / 80°C). Using a bamboo whisk (chasen) or small handheld whisk, whisk vigorously in a quick zig-zag (M or W) motion until the matcha is frothy and fully dissolved, about 20–30 seconds.

Set the prepared matcha aside to cool slightly while you prepare the lemonade. The warm matcha should not be hot when mixed with ice to avoid diluting flavor quickly.

Combine lemon and sweetener

In a 16 oz (about 475 ml) serving glass or shaker, combine 3 tbsp freshly squeezed lemon juice and 2 tbsp simple syrup. Stir or shake briefly to combine.

Add cold water and ice

Pour 180 ml cold water into the glass/shaker with the lemon-syrup mixture. Add about 1 cup of ice cubes to chill. If using a shaker, give it a quick shake (5–10 seconds) to chill and dilute slightly.

Combine matcha and lemonade

Pour the cooled, frothy matcha over the iced lemonade. Stir gently once or twice with a long spoon to combine but preserve a layered look if desired. Taste and adjust sweetness by adding more simple syrup (about 1 tsp increments) or more lemon juice if brighter acidity is wanted.

Top with extra ice if needed. Garnish with a lemon wheel or wedge and a mint sprig if using. Serve immediately with a straw.

Notes: For a smoother texture, cold-blend the matcha with 2–3 ice cubes and a splash of the lemonade before pouring over the remainder of ice. For vegan/healthier sweetening, substitute simple syrup with agave or honey (if not vegan).