In a small saucepan combine 0.5 cups water and 1 tsp dried lavender buds. Bring to a gentle simmer, then remove from heat and cover. Let steep for 8 minutes to extract aroma without bitterness.

Strain infusion

Strain the lavender infusion through a fine mesh sieve into a heatproof bowl or measuring cup, pressing on the solids to extract liquid. Discard the solids and return 3 Tbsp (about 45 ml) of the warm lavender-infused water for the concentrate; refrigerate remaining lavender water if desired for additional sweetness or to dilute later.

Dissolve sugar

While the lavender is still warm, add 2 tablespoons granulated sugar to the 3 Tbsp lavender-infused water and stir until fully dissolved, creating a concentrated lavender simple syrup.

Whisk matcha

Place 2 tsp matcha powder in a small bowl. Pour 1/4 cup (60 ml) hot water (80–90°C / 175–195°F) over the matcha. Whisk briskly in a zig-zag motion with a bamboo whisk or small whisk until frothy and no lumps remain, about 30–45 seconds.

Combine concentrate

Add the warm lavender simple syrup (about 3 Tbsp) to the whisked matcha and stir to combine. Taste and adjust sweetness: if you prefer sweeter beverage, add up to 1 additional teaspoon sugar or a splash of the reserved lavender water that was refrigerated. Chill the concentrate briefly (3–5 minutes) if still warm.

Lemonade & Assembly

Prepare lemon juice

Juice enough fresh lemons to yield 1/2 cup (about 2 medium lemons). Strain seeds and large pulp with a fine sieve into a measuring cup.

Mix lemonade base

In a 16 oz (about 2 cups) serving glass or shaker combine the 1/2 cup fresh lemon juice and 1.25 cups cold water. If you want a stronger lemon flavor, reduce cold water by 2–3 tablespoons. Taste and if more sweetness is needed, add a little of the remaining lavender-infused water or additional sweetener to taste.

Assemble the drink

Fill a 16 oz glass with about 1 cup ice. Pour the lemon-water mixture into the glass, leaving room (about 2–3 oz) for the matcha-lavender concentrate. Slowly spoon or pour the matcha-lavender concentrate (all of it) over the lemonade. For a layered look, pour gently over the back of a spoon.

Stir and garnish

Stir gently to combine to an even pale green color, or leave layered and stir while drinking. Garnish with 2 lemon slices and an optional lavender sprig. Serve immediately with a straw.

Adjustments for sweetness & volume

This recipe yields a balanced 16 oz beverage. If the concentrate made extra lavender water, add small amounts to adjust floral intensity and sweetness to taste. For more vibrant foam, whisk an extra 1 tsp matcha with a tablespoon hot water and float on top.