Let’s Have a Chat About Matcha Lemonade
You know those days when the sun barges in through the window, and you’re pretty sure even your sofa is sweating? That’s when I make this refreshing matcha lemonade. First time I made it was honestly out of desperation — all I had was some old matcha, a lonely lemon, and a stubborn craving for something cold. My sister walked in, took a sip, and called it “green lemonade from outer space.” (She still does.)
So, if you’re after something that’s zippy, a little grassy in the best way, and a real conversation starter, this is your drink. Plus, it’s kind of fun to watch the colors swirl together; I’m easily amused like that.
Why You’ll Love This (Or At Least Not Hate It)
I make this whenever I want to feel a bit fancy but also lazy. My family goes a bit bonkers for it, especially when I use honey instead of sugar (they claim it’s healthier, I just think it tastes nicer). I used to get annoyed trying to whisk the matcha, but honestly, I just shake it up in a jar now—much less mess, and fewer green blobs floating around, which my nephew says look like little aliens. (Don’t ask.)
Also, it’s one of those drinks where nobody expects you to be perfect. And if my kitchen chaos can turn out something this good, yours will too.
Here’s What You’ll Need (And What You Can Swap)
- 2 teaspoons matcha powder (any brand works; my grandma insisted on ceremonial, but I’m not that posh)
- 1/2 cup fresh lemon juice (about 2 lemons, but if you only have bottled, use that and don’t lose sleep over it)
- 3 tablespoons honey or sugar (I sometimes use maple syrup if I’m out of everything else—it’s… different, but not in a bad way)
- 2 cups cold water (tap, filtered, sparkling if you’re in a party mood)
- A handful of ice (or more, because let’s face it, half melts before you drink it)
- Optional: A couple of mint leaves or a slice of lemon for that Instagram vibe
How I Throw It Together (In My Not-So-Tidy Kitchen)
- First, whisk the matcha with 1/4 cup warm water. If you’ve got a bamboo whisk, great. If not, a fork or even shaking it in a jar with a lid works (I do this more often than I admit). Don’t worry if it’s a little lumpy; it sorts itself out.
- Squeeze the lemons. Or just pour from the bottle—no judgment. Mix the juice with honey (or sugar or whatever sweet thing you grabbed). Stir until it dissolves. Sometimes I microwave it for 10 seconds if I’m feeling impatient.
- Pour the matcha mix and lemony sweetness into a big-ish jug. Add the cold water and give it a cheerful stir. This is where I usually sneak a taste—sometimes it’s a bit too tart, so I add a splash more water or another spoon of honey. Taste as you go; you’re the boss.
- Toss in the ice. Plop in some mint if you have it. If it looks weird, that’s normal. Actually, it’s kind of pretty in a “modern art” sort of way.
- Pour into glasses. Or mugs. Or whatever’s clean, honestly. Drink up while it’s still chilly!
Notes That Only Come From Spilling Things
- If your matcha won’t dissolve, try whisking it with a tiny bit of sugar first. I read that somewhere, and it actually works (sometimes).
- Don’t skip the taste test before serving. I once made it so sour my nephew did a full cartoon pucker face. On second thought, maybe do skip the taste test if you like pranks.
- Leftover lemonade makes a surprisingly good base for a popsicle. Just freeze it in an ice tray with toothpicks—my freezer’s a mess, so sometimes they tip over, but it’s worth it.
Things I’ve Tried (So You Don’t Have To)
- I’ve swapped yuzu for lemon once. It was… odd. Not bad, just different. Maybe for the adventurous.
- Once I added ginger slices, and wow, it was a kick in the pants (in a good way, if you like spice).
- Do not use hot water for the matcha. It turns it bitter and oddly swampy. Learned that the hard way!
- I tried orange juice instead of lemon. Nope. Trust me, don’t bother.
Stuff You Need (And What To Do If You Don’t Have It)
- A whisk or jar with a lid (or just a fork and some elbow grease—once I used a chopstick, but that took ages)
- A pitcher or big glass jug (I sometimes just mix it in a big bowl if the jug is missing—works!)
- Measuring spoons are handy, but honestly, I eyeball a lot of this. Don’t stress over exactness.
How Long Does This Last? (Not Long, Honestly)
Technically, it’ll keep in the fridge for two days—maybe three if you’re lucky—but in my house, it barely lasts till dinner. If you’re making ahead, just add the ice right before serving so it doesn’t go watery.
How I Like to Serve It (And a Weird Family Tradition)
I love pouring this over heaps of ice in mismatched glasses with a sprig of mint (stolen from my neighbor’s garden, shh). Sometimes we pair it with little rice crackers, mostly because they’re crunchy. On really hot days, my cousin dunks a popsicle straight in—frankly, it’s genius.
Things I Learned the Hard Way (Pro Tips, Kind Of)
- Don’t rush the matcha step. I’ve poured it in half-whisked and ended up with weird green clumps. Take a sec, it’s worth it.
- If you use sparkling water, mix it in after everything else, or you’ll get a volcano. (Ask me how I know.)
- Super sunny days call for extra ice. Trust me, it disappears fast.
Questions I’ve Actually Gotten (Yes, Really)
- Can I use matcha latte mix instead of pure matcha?
Sure, why not? It’ll be sweeter and creamier. Maybe dial down the other sweetener, or don’t—go wild. - What if I don’t like honey?
Totally fine. Use agave, sugar, maple syrup, or whatever sweet thing you’ve got. I once used simple syrup from this guide on Serious Eats and it turned out great. - Is it supposed to be a bit grassy?
Yep, that’s the matcha. But honestly, you get used to it. Or buy a milder matcha—this explainer is helpful if you’re matcha curious. - Can I double the recipe?
Oh, for sure. Just grab a bigger jug (or a mixing bowl, no shame) and go to town.
Anyway, if you try this recipe and it turns out weird, blame me—or the weather. But I think you’ll like it. And hey, if you end up inventing a better version, let me know. Happy sipping!
Ingredients
- 2 teaspoons matcha green tea powder
- 1/2 cup hot water (not boiling, about 175°F/80°C)
- 1/2 cup freshly squeezed lemon juice (about 2 lemons)
- 1/4 cup honey or agave syrup
- 3 cups cold water
- 1 cup ice cubes
- Lemon slices, for garnish
- Fresh mint leaves, for garnish
Instructions
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1In a small bowl, whisk the matcha green tea powder with hot water until smooth and no lumps remain.
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2In a large pitcher, combine the freshly squeezed lemon juice and honey or agave syrup. Stir until the sweetener is fully dissolved.
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3Pour the prepared matcha mixture into the pitcher and mix well.
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4Add the cold water and stir to combine. Taste and adjust sweetness or lemon juice as desired.
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5Add ice cubes to the pitcher. Serve in glasses garnished with lemon slices and fresh mint leaves.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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