Orange matcha with currant sauce

1 serving

15 minutes

Matcha and orange go well together. If you mix them roughly, the matcha will oxidize and turn brown. Therefore, the drink should be carefully poured in layers. It contains birch syrup - it is natural and is responsible for the sweetness. Currants give the lemonade a fragrant aroma. The recipe was shared by the head barista of the Touch of Matcha bistro Taisiya Spiridonova.

Energy value per serving

• Calories: 86
• Proteins: 1.9g
• Fats: 0.6g
• Carbohydrates: 16.6g

Ingredients

• Matcha: 2 g
• Freshly squeezed orange juice: 100 ml
• Birch syrup: 20 g
• Currant: 100 g
• Soda water: 120 ml
• Ice: 100 pc
• Water: 20 ml

Cooking steps

1. Add matcha tea to the bowl, sifting through a sieve to break up large clumps of tea.

   Required ingredients:

   • Matcha: 2 g

2. Add 20 ml of hot (65–70 degrees) water to the matcha, stirring gradually.

   Required ingredients:

   • Water: 20 ml

3. Whisk the tea in W-shaped movements with a whisk or frother until a thick foam forms.

   Required ingredients:

   • Matcha: 2 g

4. Prepare currant sauce. Wash the currant berries, add them to a blender with birch syrup and water (70 ml), and blend. Strain from pulp and seeds, add to a saucepan and reduce over medium heat until thickened. Cool.

   Required ingredients:

   • Currant: 100 g
   • Birch syrup: 20 g
   • Water: 20 ml

5. Add currant sauce to the bottom of the glass, then carefully pour in freshly squeezed orange juice.

   Required ingredients:

   • Currant: 100 g
   • Freshly squeezed orange juice: 100 ml

6. Pour ice and add soda.

   Required ingredients:

   • Ice: 100 pieces
   • Soda water: 120 ml

7. Gradually pour matcha over the ice at the top of the glass.

   Required ingredients:

   • Matcha: 2 g