Sort ingredients
asunnysideupday
QR Code
Listen
Pdf
Make the ice cubes: the night before serving, use ice cube trays and fill each one with one blueberry and add water. Set in the freezer overnight to set.
Make the syrup/compote: To a saucepan, add ¾ cup fresh (or frozen) blueberries, 3 tbsp honey, and ⅓ cup water. Bring to a boil then reduce to a simmer. Mash the blueberries with a potato masher or a fork so they release their juices. After about 15-20 minutes, the compote will be a deep blue. Transfer to a blender and blend until smooth.
Brew the base: Steep green tea bags in 3 cups hot (not boiling!) water for 3-5 minutes. Remove bags, then chill until cold.
Mix the green: In a drinking jar, combine lemon juice, pineapple or orange juice, and garnish with a long, thin cucumber slice. Then, add chilled green tea, honey/maple, and ice cubes. Pour in whisked matcha, and blueberry syrup. Stir well until the drink turns from a green to a deep burgundy.
Making multiples: In a large pitcher, combine lemon juice, pineapple or orange juice, green tea, honey/maple and stir. To each glass, add your cucumber garnish and eyeball ice cubes and fill the glass ¾ full with your green tea mixture. To each glass, add a swig of matcha and 1.5oz blueberry syrup and mix.