Iced Matcha Lemonade Recipe

Sift and whisk matcha

Sift 2 tsp matcha powder into a small bowl to remove lumps. Pour 60 ml hot water (not boiling; ~70–80°C / 160–175°F) over the matcha. Using a bamboo whisk (chasen) or small whisk, whisk vigorously in an M or zig-zag motion until frothy and fully dissolved, about 15–30 seconds.

Stir in 1 tbs granulated sugar (or 15–30 ml simple syrup) into the hot matcha until dissolved. Taste and adjust sweetness slightly; the concentrate should be pleasantly sweet because it will be diluted by the lemonade.

Allow the matcha concentrate to cool to room temperature (5–10 minutes). You can speed this by placing the bowl in a larger bowl with cold water, or transfer to the refrigerator for a few minutes.

In a measuring cup or pitcher, combine 60 ml fresh lemon juice and 160 ml cold water. Add 30 ml simple syrup (adjust to taste). Stir well to combine. Taste and adjust lemon or sweetener so the lemonade is bright and balanced, keeping in mind the matcha will add some bitterness/earthiness.

Chill the lemonade briefly if desired (or keep it cold in the fridge) so the assembled drink is cold and not watered down by melting ice.

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

Pour the chilled lemonade over the ice, leaving about 1–2 cm of space at the top for the matcha layer.

Slowly pour the cooled matcha concentrate over the back of a spoon held just above the lemonade surface (or pour gently down the glass side) to create a layered look. If you prefer fully mixed, simply pour and stir once.

Garnish with a lemon wheel or wedge on the rim and an optional mint sprig. Serve immediately with a straw so the drink can be stirred by the drinker if desired.

If serving later, combine matcha and lemonade in a sealed container and keep chilled up to 24 hours; add ice just before serving.