When life hands you lemons, make Matcha Lemonade! This is a bold green take on old fashioned lemonade, with fragrant, grassy matcha deliciousness dissolved into every sweet, slightly mouth-puckering, citrusy sip!
1 cup / 200gsugar, white granulated sugar or cane sugar * (for alternatives see recipe notes)
7⅓ cup / 1760 mls / 60ozwater , divided (you might not need it all)
2tablespoonsmatcha , can be omitted to make regular old fashioned lemonade
1½ cups / 360 mls / 12 ozlemon juice, about 6 very large lemons, more if they are smaller. Use freshly squeezed lemon juice and not lemon juice from a bottle.
Put the sugar in a small bowl and pour over 1 cup / 240 mls of freshly boiled water. Keep stirring until the sugar granules have dissolved. If your sugar has particularly large crystals and they don't dissolve easily, pour into a small pan and warm gently on the stove for a minute or two until they do. Set aside.
Put ⅓ cup / 80 mls cold water in a jar and add the matcha powder. Put the lid on and shake really well until combined. Set aside.
To a large pitcher that holds at least 2 litres add the lemon juice. Pour in the sugary water solution and then pour in 5 cups / 1200 mls of cold water. Stir well. You can add ice to the pitcher if you like but be aware that it adds volume and you might not fit all of the liquid in unless there is enough capacity for both the ice and the liquid.
Give the matcha solution another quick shake then pour it into the pitcher. Stir again to distribute. Taste and add the remaining 1 cup / 240 mls water if you want to dilute it a little bit more.
Serve over ice.
Sweetness can be adjusted by adding more or less sugar. Tartness can be adjusted by adding more or less lemon juice.Add more water to dilute if necessary. Use carbonated water or club soda in place of regular water to make your lemonade fizzy. Matcha Lemonade will keep in the fridge for 1 week. The matcha will naturally settle in the bottom. Just give it a good stir or shake before serving. See the post above for some ingredient add-ins that work really well. Can be frozen in ice pop molds. Excellent when served with gin! *adults only! *The sugar in this recipe can be replaced with 1 cup of maple syrup or for a sugar free version you can use stevia. 2 - 4 tablespoons should provide sufficient sweetness but add more to taste if needed.