Bright and refreshing, this Sparkling Rhubarb Matcha Lemonade pairs tart rhubarb and lemon with smooth, buttery Hikari matcha, layered over sparkling water. A perfect taste of summer for a hot afternoon.

Ingredients

• 2 fl oz rhubarb juice OR 2-3 rhubarb stalks
• 1 fl oz lemon juice
• 1 tbsp maple syrup
• ⅓ cup sparking water or still water
  
• 2 fl oz Hikari shot
  • 2 fl oz hot water, 4g Hikari matcha
• Ice

Tools

• Shaker
• Matcha whisking bowl
• Bamboo whisk
• 16 oz cup
  

Recipe

1. Make the matcha shot: Add 4g matcha to a mug or whisking bowl. Pour in 2 fl oz of 180°F water. Whisk with a bamboo whisk in zig-zag motions until frothy. Set aside.
2. Prepare the rhubarb (if using fresh stalks): Wash the stalks, cut into smaller pieces, and blend on high until liquefied. Strain using a nut milk bag. Skip this step if using rhubarb juice.
3. Make the rhubarb base: Add ice, 2 fl oz rhubarb juice, 1 fl oz lemon juice, and 1 tbsp maple syrup to a shaker. Shake well.
4. Build the drink: Pour the shaken base into the bottom of a 16 oz cup. Add ⅓ cup sparkling water or still water. Top with the matcha shot.