PINEAPPLE MATCHA SODA

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Fresh ingredients combine with our Matcha Sonogi for a tropical, bubbly crusher.

Ingredients

- 2.5 grams Sonogi Matcha
- 40 grams pineapple syrup
- 200 grams fresh cubed pineapple
- 200-250 ml seltzer water
- 133 grams white sugar

1| Make Pineapple Syrup

Combine 200g fresh cubed pineapple with 133g white sugar.

Cover and let sit for 24 hours.

Strain and bottle.

2| Prepare Matcha

Whisk 2.5g of Matcha Sonogi with 50ml of water at 170F.

3| Assemble

Fill a 16 oz glass with ice. Add in 40g pineapple syrup, 200 - 250ml seltzer water, 1/4oz fresh lime juice, and a pinch of salt (optional).

Top with matcha.

Courtesy of Alex Wallace:@wallacecoffee