Sakura Strawberry Matcha Affogato
This Matcha affogato recipe is spring in a glass: chilled strawberry sorbet with a soft sakura note, finished with freshly whisked warm Matcha using KISSA Matcha Basic. Fruity, lightly floral, and a dreamy post-brunch dessert—minimal effort, maximum vibe.
Why this Matcha affogato is made for spring
Spring desserts should feel bright and effortless—and this one delivers. Instead of espresso, warm Matcha adds a refined depth that plays beautifully with strawberry sweetness. Sakura stays delicate, like a subtle floral whisper that lifts the fruit without taking over. The best part is the contrast: cold, creamy sorbet meets silky warm Matcha for that instantly special “hot-meets-cold” moment.
Tips for clean layers and perfect balance
Let the sorbet soften slightly so it scoops neatly and absorbs the matcha beautifully. Whisk the Matcha fresh right before serving for the smoothest texture and best look. With sakura syrup, keep it subtle—too much can overpower the strawberries. Fold gently instead of overmixing, and pour the Matcha on top right away for the prettiest affogato-style finish.
Ingredients
For the sorbet:
400 g strawberries
80 g sugar
120 ml water
2–3 tsp sakura syrup
1 tsp lemon juice
For the affogato:
about 350 g strawberry sorbet
3–4 tbsp sakura syrup
2–3 g KISSA Matcha Basic
Instructions
- Prepare the strawberry sorbet (store-bought or homemade) and let it soften slightly.
- Gently fold in 3–4 tbsp sakura syrup.
- Scoop the sorbet into glasses or bowls.
- Whisk KISSA Matcha Basic with warm water (max 80 °C) until smooth.
- Pour the Matcha over the sorbet and serve immediately.
Servings: 2 portions
Preparation time: 15 minutes
