St. Patrick’s Day Cucumber Matcha “Mojito”
ingredients:
Matcha Simple Syrup
- 1/4 cup sugar
- 1/4 cup water
- 1 teaspoon matcha powder
Cucumber Matcha “Mojito”
- Matcha simple syrup*
- 4 sprigs mint
- 6 slices cucumber, peeled
- Lime La Croix
instructions:
How to cook St. Patrick’s Day Cucumber Matcha “Mojito”
Matcha Simple Syrup
- Combine ¼ cup sugar and ¼ cup water in a small saucepan over high heat.
- Bring to a boil, stirring until sugar is totally dissolved.
- Remove from heat.
- Add 1 teaspoon matcha powder into a small glass bowl and add the simple syrup, whisking vigorously until smooth.
- Pour matcha syrup into a glass jar, allow to cool and store chilled in the refrigerator for up to 1 month.
Cucumber Matcha “Mojito”
- In a tall Collins glass, muddle the mint leaves (1 spring per glass, stems removed) and 3 slices of cucumber, breaking up the flesh.
- Add 2 tablespoons matcha simple syrup.
- Fill the glass with ice, then top with Lime La Croix, stirring very well.
- Garnish with a sprig of mint. Repeat for the second serving.
