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Sparkling Matcha Lavender Lemonade

Delicious, refreshing and beautifully layered
Prep Time20 mins
Total Time25 mins
Course: Drinks
Cuisine: American, Japanese, world
Keyword: iced herbal tea, iced matcha, lavender lemonade, matcha, mocktail, sparkling matcha
Servings: 1


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.

Prepared Matcha

  • 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.