@alle6769: Here's a fresh, cafe-style recipe for Citronnade Matcha Yuzu - tart, floral, slightly bitter, and super refreshing. It's like lemonade + yuzu soda + matcha all in one. Think iced lemonade but elevated. Citronnade Matcha Yuzu Serves 2 - Prep 10 min You'll need: For the Citronnade base: 60ml fresh lemon juice (about 2-3 lemons) 40ml fresh yuzu juice, or 30ml bottled yuzu juice [if you can't find fresh yuzu, it's fine - check Japanese grocery stores] 60-80ml simple syrup or honey syrup (adjust to taste) - for simple syrup: 1:1 sugar and hot water 400ml cold water, still or sparkling Ice cubes Thin lemon or yuzu slices for garnish For the matcha: 2g (1 tsp) ceremonial grade matcha 60ml hot water (70-75°C, not boiling) Optional but good: Pinch of sea salt 2 sprigs fresh mint or shiso leaves Yuzu zest Method: 1. Make the citronnade: In a pitcher, whisk together lemon juice, yuzu juice, simple syrup, and a tiny pinch of salt. Add the cold water and stir. Taste - it should be bright, tart, and a little sweet. The yuzu will bring the floral bitterness. Chill it. 2. Whisk the matcha: Sift your matcha into a bowl to avoid clumps. Pour 60ml hot water over it and whisk with a chasen or small frother in a W motion until smooth and foamy. Let it cool for 2-3 minutes - you don't want hot matcha melting your ice. 3. Assemble - for that layered cafe look: Fill 2 tall glasses with ice and lemon/yuzu slices. Pour the citronnade 3/4 of the way up. If you want it sparkling, use sparkling water here. Slowly pour the whisked matcha on top over the back of a spoon. It will float and create a beautiful green layer. Add mint or a little yuzu zest. Stir gently before drinking. Variations to try: 1. Sparkling Citronnade Matcha Yuzu: Use chilled sparkling water or yuzu soda instead of still water. Very popular in summer. 2. Creamy / Latte style: Replace half the water in the citronnade with oat milk or coconut water. Shake well. The yuzu + coconut + matcha combo is incredible. 3. Frozen: Blend the citronnade base with 1 cup ice, pour into glass, then top with matcha foam. Pro tips: Don't boil your matcha. 80°C+ makes it bitter and will fight the yuzu. 70°C is perfect. Balance is key: Yuzu is more aromatic than lemon, so if you use bottled yuzu concentrate, use less and add more lemon. Sweetener: Honey or agave works better than white sugar here - it rounds out the bitterness of matcha and yuzu peel. Make ahead: You can keep the citronnade base (without matcha and without sparkling water) in the fridge for 2 days. Whisk fresh matcha when serving. #fyp #drinks #matcha

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Thursday 16 July 2026 21:59:25 GMT