for 2 glasses

Matcha

½ tsp	Fine Food Akashi Matcha
1 dl	water

Apricot juice

500 g	apricots, halved, pitted
3 dl	water
1	lemon, the whole juice

Apricot syrup

200 g	sugar
2 bag	Lemon verbena tea

Mocktail

1	lime, the whole juice
some	ice cubes

How it's done

Matcha

Pass the matcha powder through a fine sieve into a matcha bowl. Heat the water to approx. 80 °C, pour over the matcha powder, froth with a bamboo whisk (chasen) for 15 secs. until it has a creamy texture, set aside.

Apricot juice

Bring the apricots, water and lemon juice to the boil in a pan, reduce the heat, cover and simmer for approx. 30 mins. Remove the pan from the heat, leave to stand for approx. 10 mins., pass through a fine sieve. Pour the juice back into the pan.

Apricot syrup

Add the sugar and tea bags to the apricot juice, bring to the boil while stirring, simmer for approx. 20 mins., skim off any resulting foam. Remove the tea bags, pour the syrup into a clean, warmed bottle (approx. 250 ml) while still boiling hot, seal tightly and leave to cool.

Mocktail

Pour 4 cl of the apricot syrup, the lime juice and the reserved matcha into the shaker along with the ice cubes, shake well for approx. 30 secs., pour into the glasses.

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