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I’ve always been a matcha girl. There’s something about that earthy flavor and smooth finish that just hits right—especially when it’s iced.

But once summer rolls in, I start craving more fruit in everything I drink. That’s how I ended up making this iced raspberry matcha.

It’s got the grassy depth of matcha, the bright tang of raspberries, and just enough creaminess to bring it all together.

I’ve tried all kinds of matcha variations, but this one is genuinely a standout. The raspberry syrup gives it this juicy flavor that balances the bitterness of matcha beautifully.

If you love fruit teas or iced matcha lattes, this is the crossover you didn’t know you needed.

Let me walk you through exactly how I make it—plus a few tips I’ve learned after testing this more times than I care to admit.

Why Raspberry and Matcha Work Together

Matcha has a naturally earthy, slightly bitter profile. That’s why it pairs so well with sweet things like vanilla or honey.

But raspberry brings something a little different. It’s tart and juicy, and when it’s made into a syrup, you get sweetness and acidity in one shot.

That brightness lifts the matcha flavor instead of overpowering it.

If you’ve ever had matcha with strawberries or blueberries, you know fruit works—but raspberry is next-level.

It feels lighter, crisper, and it makes the drink feel more summery. It also gives the prettiest pink-to-green layered look if you don’t stir too much. That alone is worth making it at least once.

Tools You’ll Need

You don’t need any fancy barista gear to make iced raspberry matcha. Here’s what I use:

A small saucepan (for the raspberry syrup)
Fine mesh strainer (to strain seeds)
Matcha whisk or milk frother
Tall glass
Measuring cups and spoons
Ice cube tray
Optional: cocktail shaker for smoother mixing

If you don’t have a whisk or frother, just use a small jar with a lid and shake it like crazy—it works surprisingly well.

Or, check out my matcha kit here.

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Choosing the Right Matcha

You want to use ceremonial-grade matcha for this drink if possible.

It has a brighter color and smoother flavor than culinary-grade matcha.

That clean taste is important here since the raspberry syrup is sweet. You don’t want the matcha to taste muddy or bitter.

My go-to brands are Ippodo, MatchaBar, and Pique, but even Trader Joe’s ceremonial matcha is decent for iced drinks.

Just make sure it’s not too old or dull in color. Matcha should be vibrant green, not olive or brownish.

Making the Raspberry Syrup

This part is easy, and you can make a big batch and use it in all kinds of drinks (try it in lemonade or sparkling water).

You’ll need fresh or frozen raspberries, sugar, and water.

If you want to get fancy, add a tiny splash of lemon juice to sharpen the flavor or a few drops of vanilla to round it out. But honestly, it’s amazing just as-is.

I usually make the syrup the night before so it’s fully chilled when I’m ready to make my drink. It keeps for about a week in the fridge.

Milk or No Milk?

This is totally up to you. I usually make mine with oat milk because I love the creamy texture and how it blends with the fruit and matcha.

Almond milk is also great if you want something lighter, and regular dairy milk will work too.

You can also skip the milk altogether and just do raspberry syrup, matcha, and water over ice.

It’s a bit sharper, more like an iced tea—but still so refreshing.

Sweetness Level

If you prefer unsweetened matcha, you might want to use a little less syrup.

I find 1.5 tablespoons is the sweet spot for me. It gives a good raspberry kick without making the drink feel sugary.

That said, if you like your matcha lattes on the sweeter side, go ahead and bump it up to 2 tablespoons or more. You can always adjust it the next time.

Iced Raspberry Matcha Latte Step-by-Step Instructions

Step 1: Make the Raspberry Syrup

In a small saucepan, combine ½ cup raspberries, ¼ cup sugar, and ½ cup water.

Bring it to a gentle simmer over medium heat, stirring occasionally.

Let it simmer for 5–7 minutes, or until the berries break down and the liquid turns deep red.

Strain it through a fine mesh sieve to remove seeds and pulp.

Let it cool completely before using. I usually pop it in the fridge so it’s chilled by the time I need it.

Pro tip: If you don’t feel like taking out the saucepan and waiting until the syrup cools, simply place about 5-6 raspberries at the bottom of your glass and mash them with a masher. Strain if you don’t want seeds in your matcha, but it works great even with them.

Step 2: Prepare the Matcha

Add 1½ teaspoons of matcha powder to a small bowl.

Pour in 2 tablespoons of hot water (not boiling—around 175°F or 80°C). Whisk vigorously with a bamboo whisk or frother until it’s smooth and slightly foamy.

Pro tip: If you don’t have a whisk, a mason jar with a tight lid works too—just shake it well.

Step 3: Add Ice and Syrup

Fill a tall glass with ice.

Pour 1½ tablespoons of the raspberry syrup over the ice.

You can adjust the amount based on how sweet or fruity you want it.

Step 4: Pour in the Milk

Add about ¾ cup of your preferred milk directly over the syrup and ice.

I usually go with oat milk because it’s creamy without being heavy, but almond, soy, or regular milk all work here.

Step 5: Top with Matcha

Gently pour the whisked matcha over the milk.

Pouring slowly helps create a beautiful layered effect with the green matcha sitting on top of the pink raspberry layer.

Step 6: Stir and Serve

You can give it a quick stir to mix everything together, or leave it layered and stir as you sip. Either way, enjoy immediately while it’s cold and refreshing.

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Raspberry Matcha Flavor Variations to Try

If you get bored of the classic version, here are a few ideas I’ve played around with:

Mint Raspberry Matcha: Muddle a few mint leaves into the syrup before straining.
Vanilla Raspberry Matcha: Add a splash of vanilla extract to the milk.
Sparkling Raspberry Matcha: Use sparkling water instead of milk for a tea-soda twist.
Lemon Raspberry Matcha: Add a bit of lemon juice to the syrup for a zingier edge.

Matcha is super flexible, so don’t be afraid to experiment.

Check out more matcha recipes:

Storing Tips

You can prep the syrup in advance, but I don’t recommend mixing the whole drink ahead of time. Matcha can settle and turn bitter if it sits too long. Just make your syrup, store it in the fridge, and whisk up a glass when you’re ready.

If you want to save time in the morning, you can whisk the matcha and store it covered in the fridge for a few hours—just give it a good shake before pouring.