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Whenever summer gets too hot, I always reach for a glass of cold matcha green tea. It's bright, packs an energizing punch, and goes down smooth. I like pouring it at backyard lunches or grabbing a glass when I need an afternoon mood boost and the sun just keeps blazing.
I made this once at brunch and my friends couldn’t stop talking about how cool and inviting it looked with fresh mint and lime bobbing on top. It's now my must-have summer drink.
Refreshing Ingredients
- Ice cubes: cools everything fast and looks great if they're see-through
- Maple syrup: sweetens naturally—real stuff is best and you can add as much as you like
- Fresh mint leaves: gives it that chill aroma, pick mint that looks perky and green
- Apple: thin slices make this a little sweeter—try a crisp type like Honeycrisp or Granny Smith
- Lime: rounds brighten the flavor and look good, choose ones that feel heavy for their size
- Cold water: forms your base—filtered helps it taste clean
- Matcha green tea powder: brings grassy depth and a caffeine kick, grab a super green one for best taste
Simple Steps
- Add Ice and Pour:
- Toss a bunch of ice cubes into your pitcher and stir everything gently. Pour into glasses, making sure some fruit and mint land in each one. Dress up with extra lime or apple slices if you want and enjoy right away while it's nice and chilly.
- Add Mint and Fruit:
- Drop in your apple slices and lime rounds, then the fresh mint leaves—lightly press the mint first to bring out those oils and scents.
- Pitcher Time:
- Tip the matcha blend into a big pitcher with your cold water, going up to about three quarts. Save some room for the extras. If your container’s small, just mix in parts.
- Get It Sweet:
- While the matcha’s still a bit warm, stir in whatever amount of maple syrup tastes right for you—that way it melts in smooth and every sip’s just right.
- Whisk Up the Matcha:
- Scoop the green tea powder in a little bowl. Pour in roughly a third cup of hot (not boiling!) water, then whisk fast in a back-and-forth motion till there are no clumps and it gets a little frothy. This helps it go down smooth.
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Honestly, the matcha part is what I like best. The color always pops and it tastes fresh and grassy. My youngest loves helping me whisk the matcha, and always sneaks in extra mint for more zing in his serving.
Keep It Fresh
You’ll want to drink this soon after making it. Matcha starts to lose its color and pop after a few hours. Headed to a get-together? Keep the matcha part in the fridge and toss in fruit, mint, and ice just before bringing it out.
Swap It Out
No apples? Blueberries or strawberries work great too. If you like citrus, orange or grapefruit slices taste awesome instead of lime. Want it sugar-free? Stevia or monk fruit will do the trick.
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Fun Serving Ideas
Pour this into tall glasses for a garden hangout or stash it in a thermos for a picnic. I think it's perfect with finger snacks or sushi. Sprinkle a few edible flowers on top and you've got the prettiest welcome drink for brunch.
Tradition With a Twist
In Japan, matcha is loved in tea ceremonies for its bright, clean taste. The iced version here is a fun twist that adds fruit and fresh herbs—it feels like a summer party in a glass.
Frequently Asked Questions
- → Is apple the only fruit I can use?
Nope! Swap in strawberries, blueberries, or any fresh berries for a whole new flavor twist.
- → Which matcha powder is best here?
Any culinary or ceremonial grade matcha does the trick—just depends if you want it strong and bold or a bit lighter.
- → How do I stop lumps in my matcha?
Give the matcha a good whisk with hot water first—make sure it’s dissolved before you go cold.
- → Can I skip the maple syrup?
Definitely! Try stevia, monk fruit, or just keep it unsweetened if you’re watching sugar.
- → Can I make this ahead of time?
Sure thing—chill the matcha mixture early, but toss in the mint and fruit just before pouring for max fresh taste.
- → How should I serve this up?
Lots of ice in a tall glass works best. Top with extra mint or fruit to make it look fun and inviting.