Matcha And Lychee Soda
- Beverages
A special collaboration recipe with Yamamasa Koyamaen
-
Servings3
-
Preparation
-
Cooking
Ingredients
- 2/3 tbsp Ceremonial Grade Matcha (powder)
- 2/3 cup (4.23 oz) Lychee, peeled and removed seeds
- 2 1/4 cups (17 oz) Coconut Water
- 1 1/4 cups (10.58 oz) Carbonated Water
- Some ice cubes
Directions
- Place 1 1/4 cups (10 oz) coconut water and matcha into a container and firmly secure the lid.
- Turn the dial to start the blender and set the speed to “10”. Blend for 40 seconds.
- Pour the contents and carbonated water into the glasses. Add ice cubes for your preference.
- Place 5/6 cup (7 oz) coconut water into a container, add matcha and firmly secure the lid.
- Turn the dial to start the blender and set the speed to “1”. Blend for 15 seconds. Once a certain amount of matcha is mixed in, turn the dial to start the blender and set the speed to “8”. Blend for 15 seconds and slowly pour into the glasses made in directions #3.
Recommended matcha: OGURAYAMA from Yamamasa Koyamaen (Ceremonial grade)
Pour the contents down the glass to make it easier to separate into two layers.
