Ohhhhh my. I honestly thought I couldn’t beat the milky perfection that is my daily matcha latte , but then I ran out of milk and was still eager for my matcha fix, so I set out on a journey to make a matcha ‘americano’ aka matcha with more water instead of milk.


The idea of a plain old watery matcha didn’t really get me going TBH. I decided some lemon would be nice, then in true form, I decided that wasn’t enough so I had to add in some fancy rosewater. I add a touch of raw honey to balance out the tartness of the lemon and the earthiness of the matcha. After pouring this deep green elixir over ice and taking a sip- I knew I had created something that would be in my beverage rotation for a long long time.


  • 1 teaspoon matcha (high quality ceremonial grade matcha- I use Ippodo tea, you can buy it here and use VIBRANT10 for 10% off your order)
  • 1/3 cup hot water
  • 1 teaspoon raw honey
  • 1/2 cup cold filtered water
  • 1 tablespoon lemon juice (about 1/2 lemon)
  • 1 teaspoon rosewater
  • handful of ice


Whisk together 1 teaspoon of matcha with 1/3 cup hot water until no clumps appear. Then, stir in the raw honey so that it dissolves better in the heat of the liquid. Pour the matcha and honey mixture into a high speed blender with 1/2 cup cold water, lemon juice, and rosewater. Blend on high for about 20 seconds and pour over a glass filled with ice.



-If you like things a bit more tart, add the juice of one whole lemon. If you do this, I recommend adding a little more water to the mix.

-rosewater is optional- if you don’t have any, just make an iced matcha lemonade without it!



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