MATCHA FIZZ

INGREDIENTS

• 1 box Guava Nectar Gelée

• 1 tsp ceremonial grade matcha powder 

• ¼ cup hot water 

• 6 oz sparkling water

INSTRUCTIONS

Whisk one pack of Guava Nectar Gelée with 6 oz hot water, pour into a silicone square mould, and set in the fridge for two hours. Demould the Gelée, cut into cubes, and place at the bottom of a glass (option to get funky with the shape – melon ball scooper, cookie cutters, etc). Whisk matcha powder with hot water until frothy, then set aside. Pour sparkling water atop Gelée cubes and finish the spritz with the shot of matcha.