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Matcha Tea Nitro-Sour

This drink is inspired by the classic “sour” cocktails, where egg white is used to generate foam on the surface of an alcoholic cocktail. In this non-alcoholic version, we combine the intensity of matcha tea with the freshness and acidity of lime and a touch of sweetness.

We use Naturfoam as a foaming agent, combined with Flaxfiber, which provides a creamier mouthfeel. With the nitro siphon, we achieve a unique sensation in the mouth: smooth, creamy, and bubbly. Visually, the use of nitrogen creates a spectacular cascading effect in the drink.

To learn more about our plant-based sparkling wine, we invite you to read: Experience flavored drinks with Naturfoam: the natural sparkling wine.

For more recipes with Naturfoam you can download our mini-recipe book in collaboration with Martin Lippo at the following link:

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Matcha Tea Nitro-Sour

In this non-alcoholic version, we combine the intensity of matcha tea with the freshness and acidity of lime and a touch of sweetness.

Ingredients

Matcha Tea Base
- 600g -
  Mineral water
- 5g - Matcha tea
Soda Blend
- 600g -
  Matcha tea base
- 50g -
  Sugar
- 20g -
  Lime juice
- 1,2g - Naturfoam
- 3g - Flaxfiber

Prepared by

Matcha Tea Base
1. Place the water and matcha tea in a pitcher.
2. Mix using a Túrmix.
3. Strain through a coffee filter.
Soda Blend
1. Put all the ingredients in a pitcher.
2. Blend using a Túrmix and strain finely.
3. Put the mixture in an Isi Nitro siphon.
4. Add the charge of pure nitrogen and shake well.
5. Keep in an inverted water bath or in a refrigerator at 4 ºC for 2 hours before use.