Sorrel Lemonade with Matcha Tea
Drinks • Kazakhstani
Description
Recipe from chef bartender John Smith for the café 'The Green Leaf'.
Ingredients
- Sorrel 15 oz
- Sugar 30 oz
- Matcha 0 oz
- Meyer Lemon Juice 0 fl oz
- Non-alcoholic sparkling wine 5 fl oz
- Non-alcoholic sparkling wine 25 fl oz
- Mint 0 oz
Step-by-Step Guide
Step 1
Prepare a sorrel syrup. Cook a sugar syrup using 800 grams of sugar and 1 liter of water. Chop the sorrel randomly, mix it with the syrup, and blend until smooth.
Step 2
Prepare the matcha syrup by combining 100 ml of cold still mineral water, 80 grams of sugar, and 5 grams of matcha. Mix well and allow the sugar to dissolve.
Step 3
Pour 100 ml of each syrup into a pitcher filled with ice, add lemon juice, stir, and top off the pitcher with sparkling mineral water.
Step 4
Garnish with mint and sorrel leaves, sprinkle with matcha powder, and serve immediately.
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