Matcha Lemonade
Matcha lemonade is a cold drink of lemon juice, sugar syrup, still or sparkling water and whisked matcha: fresh and sour, pleasantly sweet and with a grassy, gently bitter depth. It contains no milk at all, because lemon juice can make milk curdle.
- Prep time
- 5 min
- Total time
- 5 min
- Makes
- 1 large glass
- Difficulty
- Easy
Caffeine: by calculation about 30 to 90 mg per serving (from 2 g matcha)
Ingredients
- 20 ml lemon juice, freshly squeezed
- 20 ml sugar syrup (equal parts sugar and water)
- ice cubes
- 200 ml cold still or sparkling water
- 2 g matcha
- 30 ml water, cold or about 75 °C
Utensils
- Citrus press
- Sieve
- Bamboo whisk (chasen) or milk frother
- Bowl
- Large glass
- Spoon
Method
- Put the lemon juice and sugar syrup into the glass and stir.
- Fill the glass with ice cubes and top up with the cold still or sparkling water, leaving a little room at the top.
- Put the matcha through the sieve into a bowl and whisk it with the 30 ml of water until smooth and foamy.
- Slowly add the matcha base on top over the back of a spoon, and stir before drinking.
Variations and tips
- Making sugar syrup: Bring equal parts sugar and water to the boil until the sugar has dissolved, and let it cool. A neutral syrup lets lemon and matcha stand out, while maple syrup or honey bring a note of their own.
- Fresh or bottled: Freshly squeezed lemon juice tastes clearer, while bottled juice is convenient and easier to dose precisely. Try both and stick with what you like.
- With sparkling water: Sparkling water makes the lemonade livelier. Pour it slowly over the ice and stir only briefly at the end so the fizz is kept.
- Orange, grapefruit or yuzu: Fresh orange juice works well for a cold drink without milk and needs less syrup than lemon. Grapefruit brings a bitter note and yuzu juice a floral acidity; start with less of either than you would use of lemon.
- Mint or strawberry: Press a few mint leaves lightly with the spoon in the glass before the ice goes in. For a strawberry matcha lemonade, add a little strawberry purée to the lemon juice at the bottom of the glass.
- Balancing sweetness and acidity: If it is too sour, a little more syrup helps; if it is too sweet, add water or a few drops of lemon. Taste with a spoon after each step.
Frequently asked questions
Why is there no milk in matcha lemonade?
Lemon juice is sour and can make milk curdle. That is why matcha with lemon is best drunk without milk, with still or sparkling water. If you like it creamy, choose an iced latte without citrus.
Fresh lemon juice or bottled?
Both work. Freshly squeezed tastes clearer and fresher, while bottled juice is more convenient and more even in acidity. Try both versions with the same amount of syrup.
Does matcha itself taste of lemon?
No, a lemony aroma is not something to expect from matcha. Depending on the variety, matcha tastes fresher or earthier, but not of lemon. If you like it lemony, the lemon comes from the juice.
Can I prepare matcha lemonade for several glasses?
Yes, you can mix lemon juice, syrup and still water in a jug and chill it. Whisk the matcha only shortly before serving, one base per glass, because the powder settles in the jug. Add sparkling water only in the glass so it stays fizzy.
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