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.
1
Add matcha tea to the bowl, sifting through a sieve to break up large clumps of tea.
- Matcha: 2 g
2
Add 20 ml of hot (65–70 degrees) water to the matcha, stirring gradually.
- Water: 20 ml
3
Whisk the tea in W-shaped movements with a whisk or frother until a thick foam forms.
- 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.
- 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.
- Currant: 100 g
- Freshly squeezed orange juice: 100 ml
6
Pour ice and add soda.
- Ice: 100 pieces
- Soda water: 120 ml
7
Gradually pour matcha over the ice at the top of the glass.
- Matcha: 2 g