Total time:15 mins, plus chilling time
If you don’t plan on making multiple drinks, the leftover syrup could be used in many ways: Try a drizzle on top of vanilla ice cream, or gently shake half an ounce into soda water or unsweetened limeade.
Zero Proof Basil-Matcha Fizz
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Make Ahead: The basil-matcha syrup needs to chill for about 15 minutes.
Storage: The syrup can be refrigerated for up to 1 week.
Where to Buy: Culinary-grade matcha can be found at well-stocked supermarkets, specialty tea shops or online.
For the Basil-Matcha Syrup
- 1 cup granulated sugar
- 1 cup loosely packed fresh Thai basil leaves (may substitute with regular basil leaves)
- 3/4 cup water
- 1 1/2 teaspoons matcha
- 1 ounce basil-matcha syrup
- 1 ounce well-shaken full-fat coconut milk
- 3/4 ounce fresh lime juice
- 3 ounces soda water
- Matcha powder, for garnish
Make the basil-matcha syrup: In a blender, combine the sugar, basil, water and matcha and process on high until smooth and bright green and the sugar has dissolved, about 2 minutes. Strain through a cheesecloth-lined strainer, discard the solids and refrigerate until completely cool, about 15 minutes. You should get about 1 1/4 cups.
Make the drink: Fill a rocks glass with ice.
In a cocktail shaker, combine the syrup, coconut milk and lime juice. Fill with ice, seal the shaker and shake just to combine, about 5 seconds. Double-strain into the ice-filled glass and top with the soda water. (This will produce foam, so pour slowly.) To garnish, sift the matcha powder on top and serve.
Calories: 152; Total Fat: 7 g; Saturated Fat: 6 g; Cholesterol: 0 mg; Sodium: 5 mg; Carbohydrates: 24 g; Dietary Fiber: 1 g; Sugar: 21 g; Protein: 1 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from “Good Drinks: Alcohol-Free Recipes for When You’re Not Drinking for Whatever Reason” by Julia Bainbridge (Ten Speed Press, 2020).
Tested by Ann Maloney; email questions to [email protected].
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