Matcha Lemonade with Fresh Lemon

When lemon dominates a cold glass, a matcha base made separately works better than powder dropped over the ice. This matcha lemonade uses about 1 tsp (2 g) matcha, 4 tsp (20 ml) lemon juice, 2 tsp (10 ml) syrup, and about 5 fl oz (150 ml) water, plus about 1 1/3 fl oz (40 ml) to mix the powder. Allow 6 minutes for a large glass.

About 3 1/2 oz (100 g) ice cubes cool it when served. To keep lemon in the foreground among matcha drink recipes, we taste the lemon water first, then pour in the tea. Lemon acidity varies, and it's easier to adjust the syrup before everything is combined.

• Preparation 6 minutes
• Resting none
• Cooking none
• Total time 6 minutes
• Servings 1 large glass
• Tools a small jar with a lid, a measuring cup, a large glass, and a spoon

Ingredients for a large glass of matcha lemonade

• About 1 tsp (2 g) matcha
• About 1 1/3 fl oz (40 ml) cold water to mix the matcha
• 4 tsp (20 ml) freshly squeezed lemon juice
• 2 tsp (10 ml) simple syrup
• About 5 fl oz (150 ml) cold water for the lemonade
• About 3 1/2 oz (100 g) ice cubes

Make the matcha lemonade

1. Put about 1 tsp (2 g) matcha and about 1 1/3 fl oz (40 ml) cold water in a clean small jar.
2. Close the jar and shake for 30 seconds, until the matcha is dispersed with no visible clumps.
3. Pour 4 tsp (20 ml) lemon juice and 2 tsp (10 ml) simple syrup into a large glass.
4. Add about 5 fl oz (150 ml) cold water and stir with a spoon.
5. Add about 3 1/2 oz (100 g) ice cubes, then pour in the matcha base.
6. Stir once and serve immediately.

Our tip. Shaking the tea in a clean jar breaks up clumps before lemon goes into the glass. We'd chill the jar and water before starting. The ice will still gradually dilute the lemonade.

Which matcha holds up to lemon?

We'd start with our Matcha Jade so we can compare the lemonade with a cup prepared with water. Lemon still takes a prominent role. If you want to taste all the tea's nuances, try matcha without juice first.

Yuzu, orange, or berries: what can you change?

For a yuzu and coconut version, replace the 4 tsp (20 ml) lemon juice with 4 tsp (20 ml) yuzu juice. Also use about 1 fl oz (30 ml) unsweetened coconut water in place of about 1 fl oz (30 ml) of the about 5 fl oz (150 ml) water. Yuzu is still acidic: taste before adding more syrup.

For an orange version, replace the lemon with 4 tsp (20 ml) orange juice. For strawberry or raspberry, mash about 1 oz (30 g) fruit at the bottom of the glass before adding water. Calamansi can replace lemon at the same volume. We'd change just one fruit at a time; several additions make acidity and texture hard to compare. The drink also becomes pulpier.

Allergens. The listed ingredients contain no common allergens; check the label on the syrup you use.