Butterfly pea lemonade
Butterfly pea flower steep tea mixed with hand-juiced lemons and sweetened with a butterfly pea flower syrup for a vibrantly refreshing lemonade.
- 3 cups boiling water
- 1/4 cup loose leaf butterfly pea flowers
- 1 1/2 cups lemons juiced
- Sugar rim optional
- Butterfly pea syrup:
- 1 cup granulated white sugar
- 1 cup cold water
- 1 TBS butterfly pea flowers loose
To make the syrup: Bring sugar and water to a slow boil. Reduce to simmer once boiling and cook until all the sugar is dissolved. Stir in the loose tea and simmer for 10 minutes until thickened. Turn off heat and allow to cool. Transfer to a glass jar or glass bottle. Keep refrigerated until ready to use.
Steep loose tea flowers in boiling water. Allow to steep for 5 minutes until the water turns a deep blue. Stir and remove the flowers from the tea. Allow to cool slightly for lemonade or chill in refrigerator until ready to use.
To make the lemonade: rim glass in sugar and fill with ice. Divide the squeezed lemon juice amongst the glasses (3 oz/per glass), add 3-4oz of the simple syrup overtop. Adjust level of sweetness to preferences, finish by topping with the cooled butterfly pea tea. Enjoy!