Long time no see. I’ve been overwhelmed by screen time and window renovations over the past few week. Spending very little time in the apartment, and even less time in the kitchen (as it has been unplesantly encapsulated – letting in neither light nor sight). But let’s not dwell on that but get onto this lill’ spritzy drink.
Right now is peak elderflower (very soon to be over) and last week I made some customary cordial. Now given that we’ve been struck by a wave of heat I (who normally is a proponent of warm drinks) have been craving only the coolest of cool. Usually I’m somewhat of a purist when it comes to Matcha in it’s liquid shape – however I was reminded of a matcha/beer drink I once had in Tokyo and this sparked this idea of adding some seasonal sparkle to the matcha.
1/2 tbsp matcha powder
30 ml water
2 tbsp elderflower cordial
150 ml sparkling water
Sift the matcha into a bowl and add the water. Whisk together until no lumps remain (preferably with a chasen if you own one). Place ice and cordial into a glass, pour in the sparkling water and then the whisked matcha.
Sofia Hellsten, cookbook author & photographer, although main trade of work at the moment is Creative Director at podcast platform Acast. Her book “The Japanese Table – Small Plates for Simple Meals” was released fall of 2019. This will with some probability be a space with recipes of simple (but GOOD) food, a constant quest for the perfect breakfast or just some good old inspiration to life’s important details – flavour and form. Based in Stockholm, but always longing for Japan.