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Matcha Recipes

Matcha Lemonade Recipe

A bright, layered matcha lemonade: fresh lemon, a little honey, soda water and a frothy matcha pour. Ready in a couple of minutes, with no milk and no blender.

We use 2g of 50g RYŌKA — enough for a vivid green top that stays flavourful once it meets the lemon. Whisk it first, build the lemonade in the glass, then pour.

New to whisking matcha? Read our 5-step guide to making matcha, or use the matcha comparison chart to pick the right grade.

Jump to recipe
  • Prep time 3 min
  • Cook / cool 0 min
  • Total time 3 min
  • Servings 1

Easy

Ingredients

Directions

  1. Whisk 2g of RYŌKA with 20ml of soda water until the matcha is smooth and frothy.
  2. Add 30ml of fresh lemon juice to a glass.
  3. Add 20ml of honey and stir until it dissolves into the lemon.
  4. Pour 50ml of soda water into the glass.
  5. Add a lemon slice and fill the glass with ice.
  6. Pour the whisked matcha over the top.
  7. Add a straw and finish with a lemon slice on the rim.

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Recipe questions

Why whisk the matcha separately?

Lemon juice and soda will clump dry matcha. Whisking 2g with a splash of soda water first gives you a smooth, frothy pour that layers over the lemonade.

Can I use maple syrup instead of honey?

Yes. Use the same 20ml of maple syrup if you want a vegan version. Stir it into the lemon juice before the soda so it dissolves.

Will the matcha stay layered?

For a moment, yes — that two-tone pour is the look. Give it a gentle stir before drinking so the matcha, lemon and honey combine.

What matcha works best in lemonade?

We use 50g RYŌKA — it stays smooth and vivid against the lemon. A ceremonial matcha you enjoy with water also works; KIYOKA is a floral alternative if you prefer a lighter, creamier finish.

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