Iced Matcha-Seaberry Lemonade
This Iced Matcha-Seaberry Lemonade is a refreshing, functional drink that goes far beyond basic electrolytes. It combines coconut water for natural minerals, seaberry for vitamin C and omega-7, lemon for citrus balance, and matcha for antioxidant-rich focus. A true whole-food synergy that supports hydration, immunity, and clarity — all in one glass.
Equipment
- Small bowl or matcha whisking cup
- Chasen (bamboo whisk) or handheld frother
- Kettle or pot (for hot water)
- Tea strainer (if using loose seaberry pulp or tea blend)
- Measuring spoons and cups
- Mason jar or cocktail shaker
- Tall serving glass
- Optional: spoon or whisk to stir
Ingredients
- 1 tsp matcha powder
- 60 ml hot water (80°C — for whisking matcha)
- 120 ml strong seaberry tea, cooled (brewed from dried seabuckthorn powder or tea bags)
- 120 ml coconut water (unsweetened)
- 60 ml fresh lemon juice
- 15 ml sea buckthorn juice (pure seaberry juice)
- 1 tsp maple syrup (optional, to taste)
- Ice cubes
- Lemon slices or seaberries, for garnish
Instructions
- In a small bowl, whisk 1 tsp matcha with 60 ml hot water (not boiling) using a chasen or frother until frothy and smooth.
- Brew the seaberry tea: Steep 1 tbsp dried sea buckthorn powder or 1 tea bag in 150 ml of hot water for 10 minutes. Strain and cool. Use 120 ml for the recipe.
- Combine the ingredients: In a shaker or large glass, add: Whisked matcha, cooled seaberry tea, coconut water, lemon juice, seaberry juice, maple syrup (if using).Shake with ice or stir until chilled.
- Serve: Pour over fresh ice. Garnish with lemon slices or a few frozen seaberries.
Notes
🧾 Nutrition per 250 ml serving (approximate)
- Calories: 45 kcal
- Vitamin C: 60–80 mg
- Caffeine: 20–25 mg
- Carbohydrates: 10–12 g
- Sugars (natural): 6–8 g
- Potassium: 400–500 mg
- Sodium: 40–50 mg
- Fats: 0 g
- Protein: <1 g