Iced Matcha Lemonade Recipe

I never thought I’d enjoy something as tart as lemonade with matcha—but here we are, and I’m officially hooked.

Iced matcha lemonade is one of those drinks I didn’t expect to love, but it’s so refreshing, energizing, and smooth that it has become my go-to summer drink.

It’s like a green tea Arnold Palmer, but cooler and way more satisfying if you’re a matcha lover.

The lemonade cuts through the bitterness of the matcha, and the matcha tones down the sharpness of the lemon.

Add ice and maybe a touch of honey or agave, and it becomes one of those drinks you want to sip all afternoon.

Let me walk you through how I make it and all the little tweaks I’ve discovered to get it just right.

Why Iced Matcha Lemonade Works So Well

Matcha has this grassy, slightly bitter flavor that can taste pretty intense on its own. But when you pair it with lemonade—especially fresh-squeezed—it transforms.

The lemon adds brightness and acidity, and the matcha brings depth and a calming energy.

It’s also a great caffeine alternative for days when I want something lighter than coffee.

I still get that gentle buzz from matcha without the jitters, and I swear the vitamin C from the lemon makes it feel like a wellness boost.

Step-by-Step: How I Make Iced Matcha Lemonade

Step 1: Make the Matcha

I start by sifting 1 teaspoon of matcha powder into a small bowl using a fine mesh strainer.

This step makes a huge difference—matcha clumps easily, and sifting helps you avoid those gritty green blobs that ruin the texture of the drink.

Next, I add 2 tablespoons of warm (not boiling!) water to the sifted matcha. Then I whisk it vigorously using a bamboo whisk (or a small regular one works too).

The goal is to dissolve the powder fully and get a smooth, slightly frothy mixture.

Note: Don’t use cold water here, as it won’t dissolve the matcha properly.

Step 2: Make the Lemonade Base

I squeeze about two lemons to get 1/2 cup of fresh lemon juice, then combine it in a glass with 1/2 cup of cold water (you can use sparkling water if you want a fizzy twist).

I also add 1 to 2 teaspoons of honey, agave, or simple syrup, depending on how sweet I want it.

Stir or shake this mixture until the sweetener is fully dissolved.

Step 3: Combine It All Together

Now it’s time to combine. I fill the glass with ice, pour in the lemonade mix, and then add the whisked matcha.

Then I stir it with a spoon or a straw.

Stirring blends everything together and also creates a lightly frothy top that gives the drink a more finished, café-style feel.

Step 4: Serve and Enjoy

Sometimes I garnish it with a lemon wheel or a sprig of mint, partly because it looks pretty, and partly because mint adds another refreshing layer. And that’s it! It’s ready to sip.

Tips for Getting the Flavor Just Right

I’ve made a lot of tweaks to this drink over time, so here are a few tips that can help you find the version that works best for you:

1. Use Ceremonial Grade Matcha

You don’t need fancy matcha, but ceremonial grade does taste smoother and less bitter.

If you’re using culinary grade, just know you might want to add a bit more sweetener or lemon to balance it.

2. Don’t Skip Sifting

Even though it seems like a small step, sifting matcha is essential.

It helps the powder dissolve more evenly and avoids the dreaded lumps that sometimes float around in cold drinks.

3. Use Warm Water to Dissolve the Matcha

I learned the hard way that cold water just doesn’t cut it.

Matcha needs a little warmth to bloom and mix properly.

Just make sure the water isn’t hot. Too much heat can burn the powder and make it bitter.

4. Always Use Fresh Lemon Juice

Trust me on this one: fresh lemon juice makes a huge difference.

Bottled lemon juice tastes flat and dull by comparison.

Fresh-squeezed adds brightness, zing, and a cleaner flavor.

Optional Add-Ins to Try

Depending on my mood, I love experimenting with small add-ins. Here are a few ideas I’ve played with:

• Honey or Agave: Even a tiny bit softens the bitterness and brings out the lemon.
• Mint Leaves: Muddled into the lemonade before shaking gives it an herby coolness.
• Ginger: A tiny grating of fresh ginger adds a kick—especially nice if you’re into zesty drinks.
• Sparkling Water: Want bubbles? Swap half the cold water for sparkling.

Make-Ahead Tip

Sometimes I prep a jar of lemonade and keep it in the fridge for a few days.

That way, when I want a matcha lemonade, all I have to do is whisk the matcha and pour it in.

Plus, I’ve noticed the flavor of the lemonade deepens a bit after sitting, which is a bonus.

How I Serve Matcha Lemonade

Presentation totally adds to the experience.

I usually serve mine in a tall glass filled with ice, and I love topping it off with a lemon slice or a little mint sprig.

It feels like something you’d get from a fancy juice café, but it takes less than five minutes to whip up in your own kitchen.

Check out more matcha recipes:

• Iced Mango Matcha Latte Recipe (Fresh, Creamy, and Summer-Ready)
• The Best Iced Strawberry Matcha Latte Recipe
• Honey Matcha Latte Recipe (Warm + Cozy + Naturally Sweetened)
• Matcha Cold Foam Recipe