Summer calls for iced tea, mocktails, and cocktails, and there’s no better way to celebrate its beginning than with a delicious and quenching drink. This sparkling Matcha lavender lemonade recipe is good for any time and it’s a crowd-pleaser. Check out the step-by-step video tutorial for a full demo.Jump to Recipe
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Lavender Lemonade Hype
Lavender Lemonade has been trending for a while and I totally get it. It’s a perfect flavor combination!
This lavender lemonade recipe is different from all because it is beautifully layered, uses only natural ingredients that gives it colors and it is crazy refreshing because it has sparkling water.
I’ve already tested it with a few people and it’s a hit! A few people asked if they could make a boozy version, and I’d totally try it with Gin.
How to Prepare Matcha for Iced Drinks
The addition of Matcha to this drink adds a few things: a gorgeous layering effect, antioxidants, energy boost and other health benefits.
There are a couple of ways to prepare Matcha for iced drinks, cocktails and mocktails.
The first is adding Matcha powder to a clean bowl with a sifter and pouring about 1-1.5oz of hot water over. Whisk using a ‘W’ motion (learn how to do it on the video tutorial) until frothy, then let cool for 2 minutes and it should be good to use. The second method is to add the suggested amount of matcha and water into a shaker and shake vigorously for about 10 seconds.
What’s the best method? The one I’d recommend using would be depending on the amount of Matcha that is used in a specific drink. If it calls for a small amount of prepared Matcha, then I’d use the first method, but if the drink is Matcha based and fully mixed, then you can use the second method.
Lavender Simple Syrup
The lavender flavor on this sparkling Matcha lavender lemonade recipe comes from the simple syrup. There are many ways to add lavender flavor to make a simpler lavender lemonade, but since I wanted to make this a beautifully layered drink, I added the lavender flavor to the simple syrup.
The reason we can obtain a beautiful layer is because of the sugar in the simple syrup. It has the weight to go all the way down and allow the layering to happen, so don’t skip it.
For color, I’ve seen several recipes that use purple food coloring to make it more attractive, but I prefer not to use it and instead, I added a slight blueish natural color using butterfly pea flowers.
If you don’t know what these are, butterfly pea flowers come from a plant native to Southeast Asia and it’s commonly used as a herbal infusion. I love how these flowers brew a deep blue infusion, and when combined with lemon, it changes color to purple. It doesn’t have a strong taste at all, and if anything it’s slightly earthy.
Since I only used 2 flowers, the flavor wasn’t be affected and it was enough to add a hint of color.
Stove vs Quick Method
There are 2 ways of making simple syrup, on the stovetop, and a quick method combining hot water and sugar in a container.
For the stove method, combine water, sugar, butterfly pea flowers, and dried lavender in a small saucepan. Bring to a boil, stirring constantly until sugar dissolves. Let simmer for 1 minute and remove from heat. Let the lavender steep for about 30-45 minutes and then strain and store in a glass container. Cool before using.
For the quick method, steep butterfly pea flowers, and dried lavender in close to boiling water for 5-7 minutes. Strain flowers and immediately mix 1 cup of the infusion and 1 cup of sugar until sugar dissolves.
RELATED: How to make Rooibos simple syrup
Watch the video tutorial for step-by-step instructions:
Recipe Tips & Tools
-I drink a lot of sparkling water and make iced drinks with it too, so the most efficient and eco-friendly way for me was to get a sparkling water maker, and there’s no doubt that the Soda Stream is the best way to go. I love how you can carbonate more or less according to your preferences. Otherwise, if you don’t drink it ofter, my favorite one to make cocktails and mocktails is Perrier, because there’s something about their bubbles…
-I know you’re wondering about Matcha… if you use a bad quality Matcha you’ll break this drink. We don’t want it to be bitter! I always recommend a good quality ‘daily’ matcha to make iced drinks, cocktails, mocktails and lattes instead of a culinary grade one. My favorite by far is Matchaeologist’s Meiko because it has a great price/value relationship.
-One of my favorite tea making tools is this teapot, perfect for letting the leaves flow, move, and unfurl freely. I used it to make the simple syrup with the quick method.
-And as always, for herbs, you can use fresh or dried. The only rule when using fresh herbs is to use double the amount of dried ones. And if you purchase dried herbs, always go for a reputable source, like Starwest Botanicals or Mountain Rose Herbs (both equally favorites).
-The lavender simple syrup recipe makes over 1 cup of syrup so you’ll have lots of leftover. Store it in the fridge for up to 4 weeks, and use it to make more, cocktails or to flavor a Matcha latte.
-The basic ratio to make this recipe is 4 parts sparkling water, 2 parts lemon juice, 1 part lavender simple syrup and 1 part prepared Matcha. Use a jigger (1.5 or 2 oz) to measure the parts for a tall glass.
-Freezer ice cubes are not always pretty so I use squared ice cube trays to create beautiful drinks. It really does make a difference!
-The presentation for this drink is beautifully layered, but in order to fully taste the combination of all the flavors together, make sure you stir it well when you’re ready to drink.
I hope you enjoy this recipe as much as I do and please leave a comment and rating below if you make this Matcha sparkling lavender lemonade. I always love hearing how it turns out or any variations that you did. Don’t forget to share a picture on Instagram and tag me!
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Sparkling Matcha Lavender Lemonade
Lavender Simple Syrup
- 2 tsp dried lavender
- 2 butterfly pea flowers
- 1 cup sugar
Sparkling Matcha Lavender Lemonade
- 1 tsp Matcha
- 1-2 lemons, juiced
- 2 oz lavender simple syrup
- 8 oz sparkling water
For the Lavender Simple Syrup (quick method)
- Add the dried lavender and butterfly pea flowers to a teapot, or cup with a strainer. Add 1 cup of water at 200-205F and let steep for 5-7 minutes.
- Strain flowers and combine 1 cup of the infusion with 1 cup of sugar. Mix well until sugar is completely dissolved.
- Let cool completely and store in an airtight container in the fridge for up to 4 weeks.
- In a clean chawan, or any bowl add 1 tsp of Matcha powder through a sieve to avoid lumps.
- Add 1-1.5 oz of hot water (not boiling- ideally under 175F) and whisk vigorously with a 'W' shaped hand movement until frothy. It is ready to use!
For the Sparkling Matcha Lavender Lemonade
- Fill a tall glass with ice 2/3 of the way.
- Using the large side of a jigger (can be 1.5 or 2 ounces), add 4 parts of sparkling water (6 or 8 oz).
- Carefully, add 1 part of lavender simple syrup pouring slowly so it sinks (1.5 oz).
- Add 2 parts of lemon juice (3 or 4 oz).
- Finally, add 1 part of the prepared Matcha on top (roughly 1.5-2 oz).
- Show it off and mix well before drinking. Enjoy!
- Store the leftover lavender simple syrup in the fridge for up to 4 weeks and use it to make more later!
- I recommend using a jigger or any 1.5-2oz measure for each part. The basics for this recipe and if you'd like to make a pitcher you need to follow the proportions: 4 parts sparkling water, 2 parts lemon juice, 1 part lavender simple syrup, and 1 part prepared Matcha.
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