INGREDIENTS:
Two small cucumbers
A handful of mint leaves
400 ml of water
100 ml of lemon juice
30 ml of agave syrup
2 teaspoons of matcha
Ice cubes
DIRECTIONS:
Mash the cucumber and mint in a blender. Whisk water, lemon, matcha and agave in a separate bowl. Mix the cucumber mixture with the matcha mixture in a blender. Pour the lemonade into a glass with ice.
INGREDIENTS: 1 tsp ceremonial grade (Samurai’s) matcha 240 ml hot (80°C) water DIRECTIONS: STEP 1 Make a paste: Add 1 teaspoon matcha to a bowl
INGREDIENTS:0.5 tbsp. matcha30 ml of lychee syrup50ml water/gin0.2l bottle of tonicIce cubes DIRECTIONS: Whisk the matcha together with the syrup and water/gin. Pour into a
INGREDIENTS:• 5 tablespoons unsalted butter, sliced, plus more at room temperature for brushing;• 1 pound marshmallows;• 8 1/2 cups crisped rice cereal (8 ounces)• Cup
