St. Patrick’s Day Cucumber Matcha “Mojito”

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Author: Marnie Rae

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