I am not a big coffee drinker. I may have a cup of coffee or something once every few months socially but I love teas! The other day I found myself at a starbucks with a friend and I saw a picture of these green tea frappuccinos. They looked really interesting so I decided to try and find a recipe and convert it.

It seems with all the recipes I find, the difficult part is binding it together and keeping the ice from separating. Most recipes suggested the use of pectin or a blend of pectin and arrowroot powder but all the reviews said it left a funny texture and flavor to it.

I was wondering if anyone tried making it with polyd or even a cooled polyd syrup.


I have some 10x shugr and I think I could make a sweet polyd syrup with the shugr and matcha green tea to create a concentrate and then blend that with ice and cream and maybe a pinch of thicknthin or pure acacia fiber and see how it holds up. From what I read they also use some type of melon (midori?) syrup, but I would probably omit that part.

Do you think that would work?
Any modification suggestions?

Polyd syrup works wonderfully in frozen blended drinks. When Carb Countdown was selling juices, I combined the pineapple orange with coconut milk and polyd syrup to make pina coladas. They were phenomenal.

A strong polyd syrup is a good idea, as it keeps the added water to a minimum. You can always add water to a blended drink, but you can't take it away if you've got too much. Also the freezing point depressing behavior of the polyd (and the erythritol in the shugr) tend to melt a bit of the ice. 2.5 parts polyd to 1 part water (by volume) creates a corn syrup consistency. I wouldn't add the matcha powder to the syrup as the heat involved making it/dissolving the E/polyd will probably trash the some of the more fragile flavor components. You might want to try adding the matcha after the syrup has cooled, although if you cool the syrup too much, it might be hard to incorporate the powder. If I were doing this, I'd just add the powder when I made the shake.

Here's my Pina Colada recipe as a reference:

3 oz. Coconut Extract (my own recipe)
10 oz. LC orange pineapple juice
3 drops sweetzfree
8 oz. ice
3 oz. sparkling water
3 oz. polyd syrup (2 parts polyd to 1 part water) frozen


The coconut fat helped with viscosity. Since cream is less viscous than coconut extract, you'll probably need a little more polyd syrup to keep the ice from separating. A little thickenthin or acacia is a good idea, as long as it's the thickenthin notsugar. I wouldn't use notstarch in this. One thing to be aware of regarding acacia- both pure and in the notsugar is that it can do weird things when exposed to shear (blending):



If it does act strangely on you, you might want to go with xanthan. You'll want to be careful how much you use, as it could get slimy on you, but xanthan performs a lot more consistently when blended. Unless you're attempting to limit your polyd consumption, I wouldn't use any thickeners at all.