Sparkling Matcha Lemonade

I am not a coffee person. I drink it on occasion, but I usually end up getting bad headaches from the caffeine. Yeah. Headaches from the caffeine. It's annoying because I find the boost it gives me on my Sunday work-at-home mom adventures really helpful. Like, when I drink coffee, I can power through writing thousands upon thousands of words about obscure medical conditions (because that's the bulk of what I do these days) and still be up for more.

But I also have discovered that whenever I get back from a coffee-writing binge, I have a near-migraine and have to recover for hours. So, I mostly drink tea or smoothies or plain water. Years ago, I was sent some matcha powder to try and found it pretty tasty and interesting. I made Sunflower Matcha Cookies with it as well as Mighty Green Microwave-Muffins. Check out those recipes -- I'll be making them soon as I reconnect with this ingredient.

Anyway, I've read that it has 100+ times the antioxidants than in plain old green tea. I also keep seeing it on Instagram everywhere. I picked some up this weekend. I actually bought a kind with ginger in it. The Republic of Tea's U-Matcha Ginger.

And then I made lemonade with it!

SPARKLING MATCHA LEMONADE

What you'll need . . .

• 1/2 teaspoon matcha powder
• Juice of 1 lemon
• 1 to 2 tablespoons raw sugar
• 1/4 cup water
• 1/2 to 1 can sparkling water (I used lime-flavored)
• Ice is optional
• Ball jar with plastic lid

Method . . .

I've made lemonade a bunch of different ways. I tried making this kind by first using hot water to create the simple syrup and then by just vigorously mixing the water and sugar. The second method worked just fine and + saved time. So, pour your water, lemon juice, sugar, and matcha into your Ball jar. Screw on the lid and shake for a minute or two.

You want to shake until all the powder is incorporated and it looks like this:


How much sparkling water you use depends on how diluted you want yours to taste. One day I had mine full strength, and it was great. The next I wanted a more subtle beverage, so I diluted with the full can. (You'll get some frothy head on there. Just sip it away!)

I'm not a huge fan of ice, so you can either put that in or leave it out. Really, this drink is up to you. I doubled the recipe one day to make enough for Stephen to try. He likes it, too!


It's:

Cold
Wet
Sweet
Refreshing
Matcha-y tasting

LOL with the adjectives. Sometimes things we make in the kitchen are just plain good.

Good. 

Enough said!

I'm under the weather and this return to winter isn't helping matters. I should be back tomorrow with something fun. I am also working on a few videos, one of which is a Q&A, so if you have anything you'd like me to answer, leave a note in the comments. I'm foremost working on my capsule wardrobe video, but I've had a major change in that area lately (still under 33 pieces!) -- and I cannot wait to share.

Thursdays are my favorite, so make it a good one!

Related:

Blackberry Lemonade for 2
Red Zinger Lemonade
On Secret Recipes
Green Microwave Muffins
Green Cookies . . . Weird

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Basil-Infused Lemonade

This weekend starts all our summer traditions of sorts. The carousels and pools open up for the season. Our backyard is usually primed and ready for outdoor enjoyment (we’re even thinking of creating a DIY home theater out there this year using a white tarp!). And I start making lemonade on the regular.

But not just any lemonade! I love using basil from the garden to infuse the drink with extra flavor. So, if you’re looking for a last-minute beverage to serve at your cookout today, try this classic lemonade recipe with a twist!

BASIL-INFUSED LEMONADE

What you’ll need . . . 

• 1 cup freshly squeezed lemon juice*
• 1/2 cup Sugar in the Raw
• 1/2 cup water
• Handful fresh basil leaves
• 3 cups water

* You can also use other citrus fruits if you don’t have enough lemons. My tip is to have at least half of the juice from lemons, though. This batch was half lemons, half some limes and oranges.

Method . . .

1. Squeeze your lemons to get your juice (I just use this old school juicer), then pour into a pitcher with the 3 cups of water. Set aside.
2. In a small saucepan, combine the sugar and half cup of water. Toss in your washed basil leaves, then bring to a simmer over medium heat until all sugar has dissolved. Let cool and then take leaves out.
3. Pour the syrup into your pitcher and mix well.
4. Pour over ice to serve. Optional: Garnish with more basil leaves.

Happy Memorial Day, friends. Let us all remember the men and women who have died serving our country.

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Blackberry Lemonade for 2

Wow. It really feels like feast or famine over here on the blog with regard to recipes. One week, I'm writing about ridiculous diet claims or giving a detailed food diary, the next I'm all about making + eating food. I've just felt particularly inspired this week to make different dishes, desserts, and other tasty treats.

I am also having a blog identity crisis. But more on that another time. In the summer, I love lemonade, but I never want to make/drink an entire pitcher. This recipe isn't rocket science, but I figure if I didn't think to make a small batch until now . . . maybe it's new to you as well.

Hm?

BLACKBERRY LEMONADE for 2

What you'll need . . .

• Juice from 3 large lemons 
• 3 cups cold water
• 1+ tablespoons raw honey*
• Handful frozen blackberries**
• Ice, lots of it

* Feel free to experiment with using agave, maple syrup, or even pure cane sugar -- whatever floats your boat and customizes the sweetness to your liking.
** Would also work great with frozen raspberries, chopped strawberries, etc.


Method . . .

1. Put the lemon juice, water, and honey in a large glass and stir until raw honey is completely dissolved.
2. Put in however much ice you'd like and then toss in the frozen fruit. Shake or stir around a bit until the fruit releases some of its juices into the drink. It will happen fast.
3. Drink ASAP -- the ice melts fast. Enjoy the thawed fruit at the end of your drinking.
4. (And feel free to add a splash of your favorite booze. Or even just add tonic water for some sparkle.)

What's your favorite hot weather drink? Share your recipe in the comments! I'm thinking of posting a roundup on one of the upcoming Weekend Things posts.

Psst: Today we're mixing up batch 2 of our frozen yogurt (batch 1 was the chocolate + coconut, which is almost gone -- I can't believe it!). This time, it's going to be delightfully tart! I can't wait to share.

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

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Red Zinger Lemonade

Memorial Day (and all other summer days off from work) calls for a big dose of lemonade. And in honor of the holiday yesterday, that's just what we made. Now, I grew up a fan of the from-concentrate Minute Maid frozen mix (both regular and pink varieties), which is likely more radioactive material than natural ingredients. Add water and stir are the simplest directions, too, so it's difficult to pass on. But I have done just that in an effort to eat more healthfully.

However, other adventures in making my own tasty drink have been completely steeped in sugar. So, yesterday I set myself up for a challenge: Create an amazing . . . yet relatively healthy beverage worthy of holiday celebration. After a bit of messing around in the kitchen, the mixture was done. Overall, I'd declare the try a success.

The secret's in the Red Zinger. And the best part is that you can make bigger batches if you end up liking it. Just make extra tea (the boiled water and Red Zinger) and keep in cold in the fridge. Then extra syrup (the sugar-water-ginger mixture) -- keep that cold, too. Grab a couple lemons, and that's really all you need to make this stuff on the spot.


What you'll need . . . (for 6 small glasses, 4 tall)

• 3 cups water, boiled
• 2 tea bags of Red Zinger -- or any other tea you think might work well
• 3 lemons (or enough to create 1 cup of fresh lemon juice)
• 1/2 cup natural sugar
• 1/2 cup water
• Another 1/2 to 1 cup water
• 1/2 teaspoon ground ginger
• Frozen blueberries, cherries, and lemon slices (to garnish)

Method . . .

1. Boil the 3 cups of water and throw in the tea bags for about 10 minutes. Then remove and squeeze (to get all the tea goodness into the water). Pour into a large pitcher and refrigerate.
2. In a small saucepan, mix together the 1/2 cup sugar and 1/2 cup water. Over medium-high heat, bring to a boil, then down to a simmer -- add the ginger -- and stir for 2 to 3 minutes. Add to your pitcher and continue to cool in the refrigerator.
3. After about 15 minutes has passed (and the mixture has begun to cool), squeeze your lemon juice from your lemons and add to the pitcher. Then stir in the additional water to taste. 1/2 cup yields a sweet/tart lemonade (how I like it) a full cup dilutes it so the taste is less intense (how Stephen likes it).
4. Continue to cool until cold. Then serve with the frozen fruit and lemon slices.

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!!

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