RecipesLook book SS25

Lacto-fermented blueberry matcha

Published May 7, 2025

A zoomed in picture of the Lacto-fermented blueberry matcha in a glass.

Spread the word

All You Need

AmountIngredient
20 gfermented blueberry syrup
  • 200 g blueberries
  • 300 ml water
  • 3 g salt
  • 5 days’ worth of patience
  • 175 g sugar
150 mlOatly Barista Lighter Tasteor Oatly Barista Edition
40 mlcold brewed matcha
Ice
Cold brew matcha
AmountIngredient
2-3 gmatcha powder
5-10 gagave syrup(to taste)
0,1 gsalt
30 mlcold water

Tools

  • Jar
  • Fine strainer
  • Fridge
  • Stove
  • Pan
  • Glass
  • Cocktail shaker or bottle or tall container

To-Do List

Cold brew matcha (1 portion)

  1. Sieve the matcha into a cocktail shaker or bottle.
  2. Add all other ingredients.
  3. Shake vigorously for 30 sec.

Cold brew matcha (Multiple portions)

  1. Add all ingredients to a tall container.
  2. Blend with an immersion blender until there are no matcha lumps left.

Mixing the drink

  1. Add blueberries to a sterilised jar.
  2. Mix 3 g salt in 300 ml water to create a brine.
  3. Cover the blueberries with the 3% brine.
  4. Make sure all the berries are submerged using a fermentation weight or a zip lock bag filled with water to keep them down.
  5. Leave for 3-5 days depending on your house temperature.
  6. Check and taste each day for desired fermentation level.
  7. Blitz the blueberries and 175 g of the brine together.
  8. Strain out the residues.
  9. Add to a pan with the sugar and bring to a gentle simmer for 2 -3 mins.
  10. Add the finished syrup to a glass of ice and Oatly Barista Lighter Taste.
  11. Top with 40 ml cold brewed matcha.

More from Look book Spring / Summer 2025

View all recipes