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Matcha, Mint, and Cucumber Cooler
Serves 4.
Easily rivalling any coffee house concoction, this thirst-quenching cooler makes the perfect afternoon pick-me-up.
[callout]
Tip
For a sweeter sipper, try stirring in 1 tsp (5 mL) agave nectar or maple syrup. [/callout]Advertisement
Ingredients
- 1 1/2 tsp (7 mL) matcha green tea powder
- 3/4 cup (180 mL) hot water
- 1 unpeeled English cucumber, roughly chopped
- 1/2 cup (125 mL) lightly packed fresh spearmint leaves, plus extra for garnish
- 2 Tbsp (30 mL) fresh squeezed lime juice
- Ice
- Lime wedges and cucumber slices for garnish
- 12 oz (355 mL) chilled soda water
Nutrition
Per serving:
- calories 52
- protein 0g
-
fat
0g
- saturated fat 0g
- trans fat 0g
-
carbohydrates
10g
- sugars 8g
- fibre 0g
- sodium 15mg
Directions
01
In small bowl, place matcha, and with fork or small whisk, gradually whisk in about 1 Tbsp (15 mL) hot water until a smooth paste forms. Gradually stir in remaining hot water and set aside to cool to room temperature.
02
To blender, add cucumber and blend until liquefied, about 1 minute. Into measuring pitcher or bowl, strain liquid through fine-mesh sieve lined with cheesecloth. You should have about 1 cup (250 mL) cucumber juice. Discard solids remaining in strainer.
03
In large Mason jar or pitcher, add mint leaves and mash with wooden spoon until well bruised. Stir in lime juice, cucumber juice, and matcha tea until very well combined. Refrigerate for at least 1 hour.
04
When ready to enjoy, fill 4 tall glasses with ice, extra mint leaves, and a couple of lime wedges and cucumber slices. Into glasses, strain chilled matcha mixture through fine-mesh strainer, filling each glass about a third full. Discard any solids remaining in strainer. Top with soda water and serve.
