Ingredients
Equipment
Method
Step-by-Step Instructions
- Boil 2 cups of filtered water in a pot. Add 1 cup of dried butterfly pea flowers and steep for about 5 minutes, until the water is vibrant blue.
- Strain the tea through a fine mesh sieve into a pitcher and let it cool to room temperature for 10–15 minutes.
- While the tea is warm, mix in your desired amount of natural sweetener, stirring until fully dissolved.
- Fill glasses with ice cubes and pour the cooled butterfly pea flower tea over the ice, filling them about three-quarters full.
- Add fresh lemon juice to each glass to trigger the color change from blue to purple.
- Garnish with fruits or a splash of lavender extract, and serve immediately.
Nutrition
Notes
Store in an airtight container in the fridge for up to 3 days or freeze leftovers in ice cube trays for up to 2 months.
