Iced Matcha Lemonade Recipe

Sift matcha

Sift 1.5 tsp matcha powder into a small bowl or matcha bowl to remove lumps. This helps a smooth drink.

Add 60 ml hot water (about 175°F / 80°C) to the sifted matcha and whisk vigorously in a zig-zag (M or W) motion with a bamboo whisk (chasen) or small whisk for 15–30 seconds until frothy and fully dissolved.

Stir in 1 tbsp granulated sugar (or 1 tbsp simple syrup) into the warm matcha until dissolved. Taste and adjust sweetness; you can add up to the optional 1 tsp additional sweetener later when combining with lemonade.

In a separate container, combine 60 ml freshly squeezed lemon juice and 160 ml cold water. Stir to combine.

If you prefer sweeter lemonade, stir in the optional 1 tsp additional simple syrup or sweetener now and taste. The final drink should be balanced between bright lemon and the slightly grassy matcha.

Fill a 16 oz (about 475 ml) glass with 1 cup of ice cubes.

Pour the prepared lemonade over the ice, leaving room at the top for matcha (about 1–2 cm).

Slowly pour the prepared matcha over the back of a spoon held just above the lemonade surface (or pour gently down the side) to create a layered look. Alternatively, pour and stir to fully combine if you prefer a uniform color.

Garnish with a lemon wheel or wedge and an optional mint sprig. Serve with a straw and stir before drinking to combine flavors.

If making ahead: keep matcha and lemonade chilled separately and combine over ice just before serving (best within 15–30 minutes for best foam and color).