The pairing of matcha and raspberry is a matcha made in heaven as far as I'm concerned!
For this recipe I used the Imbibe 'Be Green' flavour which is made with matcha green tea powder and chlorophyl and the Over the Moo Matcha Made in Heaven coconut ice cream. You can easily sub out the ice cream for some coconut yoghurt for a healthier version, just add a little vanilla into the raspberry syrup at the beginning of the recipe.
1 scoop of ice cream / 2 scoops of coconut yoghurt + 1/2 tsp vanilla paste
1/4 cup raspberries
1 Tbsp coconut nectar
Imbibe "Be Green" water kefir to top.
Blend raspberries and coconut nectar together in a blender to form a syrup, add a splash of water if you need it to get the blender moving along. If you're using yoghurt instead of ice cream pop the vanilla in too.
Pour the syrup into the bottom of a glass.
Scoop the ice cream or yoghurt on top.
Top with kefir and a sprig of fresh mint.