A no-cook matcha syrup gives this nonalcoholic sparkling drink a grassy edge.
Matcha powder, for garnishMake 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.In a cocktail shaker, combine the syrup, coconut milk and lime juice.
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
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