Sparkling Ginger Matcha Lemonade

I’m a huge fan of adding matcha powder to everything—teas, smoothies, and even desserts. One of my favorite simple treats is an afternoon pick-me-up: I mix matcha powder with some coconut milk and a touch of honey. It’s so refreshing and gives me that perfect boost!

However, when I’m craving something refreshing, I whip up this sparkling ginger matcha lemonade for a fun and fizzy twist.

Why I Love This Recipe

• The combination of ginger, matcha, and lemon give it a unique flavor.
• The sparkling water adds a fun fizz.
• I find it’s a better alternative to store-bought lemonades with matcha and fresh ingredients.

Ingredients

• fresh ginger root – Look for a firm, moist piece of root that feels heavy for it’s size.
• water – Only use tap water if it’s water you would drink, since it will be the base of your syrup. Otherwise, use filtered or bottled water.
• cane sugar – Otherwise known as turbinado sugar, or use granulated sugar.
• matcha green tea powder – Buy the best matcha you can afford; good quality matcha has a smoother taste.
• fresh lemon juice – Make sure to squeeze your own lemons, they have much better flavor.
• your favorite sparkling water – Use any brand you like; it adds a bit of fizz for a refreshing taste.

How To Make Matcha Lemonade

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One: Start by grabbing a small saucepan and tossing in your sliced ginger with some water. Bring it to a boil, then cover it up and let it simmer for about 10 minutes.
• Step Two: While that’s happening, mix your cane sugar and matcha in a liquid measuring cup—make sure it’s big enough to hold the ginger-infused water you’ll add later.
• Step Three: Once your ginger has been simmering for 10 minutes, use a slotted spoon to fish out the slices. If you want, you can strain the water through a fine mesh sieve to catch any tiny bits.
• Step Four: Now, carefully pour the hot ginger-infused water over your matcha-sugar mixture and start stirring right away. Keep stirring until the sugar completely dissolves. Let this cool down to room temperature.
• Step Five: When you’re ready to serve, pour 1-2 ounces of your matcha-ginger syrup into a glass (start with a little and add more if you like). Fill the glass with ice, add 2-3 ounces of fresh lemon juice, and top it off with sparkling water. Garnish with a lemon slice and enjoy!

Recipe Tips

• No need to peel the ginger. Just slice it and add it to the pot with the skin on. If any skin ends up in the water, you can strain it out before mixing with the matcha-sugar.
• Cane sugar is less processed than regular white sugar, but you can use granulated sugar if that’s what you have. Just use the same amount.
• You can mix all the ingredients together for a pitcher, but wait to add the sparkling water until you’re serving each glass.
• Feel free to double or triple the recipe as needed.
• You can use leftover syrup for more lemonades or try it in cocktails, coffees, teas, smoothies, or baked goods.

Storage

• Store extra matcha-ginger syrup in a sealed container in the refrigerator for up to 3 days.
• You can also freeze any leftover syrup in ice cube trays. Once frozen, transfer the cubes to a zip-top bag or airtight container. This way, you can easily thaw small amounts as needed.

More Fun Drinks To Make

• Copycat Starbucks Iced Caramel Macchiato
• Watermelon Agua Fresca
• Peach Lemonade
• Vanilla Sweet Cream Cold Brew
• Cinnamon-Orange Iced Tea
• Candy Cane Frappe
• Harry Potter’s Butterbeer
• Pumpkin Cream Cold Brew

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Sparkling Ginger Matcha Lemonade

Quench your thirst with a refreshing sparkling ginger matcha lemonade. Learn how to make this delicious summer drink that rivals the Starbucks version.

 

Course Drinks

Cuisine American

Keyword Sparkling Ginger Matcha Lemonade

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

cooling 1 hour hour

Total Time 1 hour hour 25 minutes minutes

Servings 3

Calories 227kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons
• Saucepan
• Sieve

Ingredients

• 2 inches (30 g) freshly, sliced ginger root
• 1 cup water
• 1 cup cane sugar or granulated sugar
• 1 tbsp matcha green tea powder
• 1 cup freshly squeezed lemon juice (about 5 large lemons)
• favorite sparkling water
• sliced lemon for garnish (optional)

Instructions

• In a small saucepan, add sliced ginger and water. Bring to a boil, cover and simmer for 10 minutes.
  2 inches (30 g) freshly, sliced ginger root, 1 cup water
• Meanwhile, combine cane sugar and matcha in a liquid measuring cup that will be large enough to stir in the ginger infused water later.
  1 cup cane sugar , 1 tbsp matcha green tea powder
• After 10 minutes of simmering the fresh ginger and water, use a slotted spoon to remove the sliced ginger from the ginger-infused water. Strain through a fine, mesh sieve if desired.
• Carefully pour the ginger-infused water over the matcha sugar and immediately begin stirring. Stir until the sugar is completely dissolved in the hot water. Allow this to cool to room temperature.
• To serve, add 1-2 oz. of the matcha-ginger syrup to a drinking glass (start with less and add more if desired). Fill glass with ice followed by 2-3 oz. of fresh lemon juice. Top each serving with sparkling water and garnish with a lemon slice.
  1 cup freshly squeezed lemon juice (about 5 large lemons), favorite sparkling water, sliced lemon for garnish (optional)

Notes

For optimal outcomes when preparing this sparkling ginger matcha lemonade, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Calories: 227kcal | Carbohydrates: 59.3g | Protein: 1.3g | Fat: 0.2g | Sodium: 1mg | Potassium: 99mg | Fiber: 1.2g | Sugar: 53.8g | Vitamin A: 7.4IU | Vitamin C: 82.1mg | Calcium: 2.3mg | Iron: 1.8mg

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The post Sparkling Ginger Matcha Lemonade appeared first on Noble Pig.

Mini Lemon Meringue Pies

There’s a reason lemon meringue pie is a classic. I think it’s the perfect combo of sweet fluffy meringue paired together with sour, silky curd, while sitting in flaky and crispy crust. A total winner in both flavor and texture.

These mini pies are the perfect shortcut to a full-blown lemon meringue pie and I think you’ll be pleasantly surprised at how easy they are to put together.

The best part – there is essentially no waiting time to devour these little tarts before eating them. Just let them cool slightly, which only takes a few minutes once they’ve been removed from the warm baking sheet.

Enjoy every bite and make them often!

Necessary Ingredients for Lemon Meringue Mini Tarts

With the filling being only two ingredients and the meringue just a few more, this is surely easy to put together, even when it’s a last minute idea.

Mini Phyllo Dough Cups – you will find these shells in the freezer section of almost any grocery store. They thaw out almost immediately so no need to defrost early.

Whipped Topping – also found in the freezer section of the market, also known as Cool Whip, but feel free to any brand. This will need thawing.

Egg Whites – use fresh eggs that have been separated

Cream of Tartar – found in the spice section, this is used to stabilize the egg whites and provides the characteristic high peaks associated with meringue

Granulated Sugar – for sweetness

Vanilla Extract – flavor booster

Lemon Slices or Zest – optional for garnish

GET THE FULL (PRINTABLE) LEMON MERINGUE MINI PIES RECIPE BELOW. ENJOY

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When It Comes To Broiling Meringue

Never leave these mini tarts unattended in the oven. Browning occurs very quickly to delicate meringue.

Meringue can also be browned with a kitchen torch, which makes it even easier.

How To Serve These Delicious Mini Meringue Tarts

These tarts are best served within a few hours of making them, while the phyllo dough is still flaky and crispy. The combination of textures, crispy and crunchy and the smoothness of the filling and meringue is really a welcomed treat.

If you’re not eating them immediately or there are leftovers, store them in the refrigerator, covered, and enjoy within a couple of days.

The Best Eggs for Making A Successful Meringue

Use fresh eggs, not egg whites from a carton and separate the yolk from the white when the eggs are still cold from the refrigerator. So, separate first, then bring the whites to room temperature.

Be sure not to get any yolk in the whites, not even a drop. Use a glass or metal bowl and beat the sugar completely.

Meringue should be smooth. Test a small amount by rubbing a small amount between two fingers. If you feel any grit, more beating is needed.

More Mini Desserts To Add To Your Repertoire

It’s time to enjoy a familiar sweet treat, but at the fraction of the regular size. Every tastes better when it’s mini-sized!

• for bite-sized crispy perfection, these air fryer cherry hand pies are the answer
• lighter than air, fluffy angel food cupcakes for the perfect bite
• can’t decide if these Oreo balls are cookies or candy, you decide
• chocolate chip cookie cups that are bite-sized and ganache filled
• bite-sized s’mores pretzel bites made right indoors
• mini peanut butter-finger cheesecakes you need to make
• no pie dough skills required for these cite mini apple crumble pies

IF YOU DO MAKE SOMETHING FROM NOBLEPIG, IT WOULD BE GREAT TO SEE HOW YOURS TURNED OUT! Take a snapshot and tag @NOBLEPIG and #noblepig on INSTAGRAM so I can see how it turned out.

DON’T FORGET TO RATE THIS RECIPE AND LEAVE A COMMENT BELOW.

ALSO FOLLOW ALONG ON INSTAGRAM, PINTEREST, FACEBOOK AND TWITTER FOR LOTS OF FOOD INSPIRATION AND A PEEK INTO EVERYDAY LIFE.

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Lemon Meringue Mini Pies

A twist on the classic lemon meringue pie. These minis are super easy and quick to put together, with a two-ingredient filling that's topped with homemade meringue. The prepared phyllo cup as your pie crust adds a light and flaky texture.

Course Dessert

Cuisine American

Keyword Lemon Meringue Mini Pies

Prep Time 2 minutes minutes

Cook Time 10 minutes minutes

Total Time 12 minutes minutes

Servings 15

Calories 52kcal

Author Cathy Pollak

Ingredients

• 1 (15-count) package mini phyllo dough shells
• 4 oz whipped topping, thawed
• 5 oz lemon curd
• 2 egg whites (from fresh eggs), room temperature
• 1/4 tsp cream of tartar
• 1 tbsp granulated sugar
• 1/2 tsp vanilla extract
• lemon slices/zest (optional)

Instructions

• Arrange phyllo cups on a baking sheet. In a medium bowl, whisk together whipped topping and lemon curd until well blended.
• In a separate medium bowl, beat egg whites on low-medium speed until frothy. Add cream of tartar and beat on high another 30 seconds. Add vanilla and sugar 1/2 teaspoon at a time, beating in between, until stiff peaks have formed and meringue is glossy.
• Fill each phyllo cup to the top with lemon mixture. Top with meringue. Set oven to broil. Place tarts into oven and watch closely. Remove as soon as they start to brown (30 seconds - 1 minute).
• Serve immediately or refrigerate and serve the same day. Garnish with lemon slices and/or lemon zest.

Notes

As always, nutrition information is only approximate. If this number is important to you, please calculate yourself using your exact weights, measurements and the brands you are using to make this.

Nutrition

Calories: 52kcal | Carbohydrates: 9.1g | Protein: 1g | Fat: 1.2g | Saturated Fat: 0.3g | Sodium: 20mg | Potassium: 7.2mg | Sugar: 6.1g

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Lemon Meringue Mini Pies appeared first on Noble Pig.

Strawberry Lemon Cream Cheese Pound Cake

I have this little addiction when it comes to fruit in my cake. I love a bite of buttery cake that is chock full of strawberries, blueberries, peaches or whatever might be in season. I’ve learned the hard way how baking a cake with too much fruit incorporated in the batter can go deliriously wrong. Weight measurement is key with fruit.

I know I have talked here before how important it is to have a baking scale when it comes to baking from scratch. It makes all the difference in the world when it comes to how your baked goods turn out. Plus, if you have a scale, you can weigh your letters, making sure you need only one stamp. So versatile. 

You also need a 12-cup Bundt pan. It does not even need to be fancy.

Serve this cake at all your spring and summer gatherings, anytime you can get a hold of fresh strawberries.

The combination of strawberry and lemon goes hand in hand when it comes to taste. It’s perfect for brunch or afternoon dessert.

Grab a slice and head outdoors to enjoy in the sunshine.

More Pound Cake Recipes

• Strawberry Marble Cake
• Chocolate Pound Cake
• Blueberry Lime Pound Cake

The post Strawberry Lemon Cream Cheese Pound Cake appeared first on Noble Pig.