Mother’s Day Matcha Sangria
Prep Time: 20 minutes
Serves: 4-6 people
Green Apple-Matcha Juice
2 Tablespoons Genuine Tea Matcha Powder
1 Green Apple
¼ Cup Water
3 Tablespoons Honey
Add water and green apple to blender, blend into a smooth purée
With a fine mesh strainer extract all the juice then add matcha powder and honey. Whisk well and set aside.
Raspberry Purée
½ Cup Raspberries
½ Cup Water
3 Tablespoons Honey
Combine all ingredients into a blender to create a smooth purée.
Using a fine mesh strainer extract the raspberry juice and remove all seeds.
Add Raspberry juice to the Green Apple-Matcha Juice.
**For best results allow the Raspberry-Apple Matcha infused fruit purées to sit for 6-8 hours before serving
Garnish:
1 Green Apple cut into thin slices
1-2 Raspberries
To serve:
Fill wine glasses in this order:
⅓ White Wine ( a dry Chardonnay was used)
1-1½ Tablespoons Matcha Purée
⅔ Growers Original Cider (Optional)
