Ingredients
Equipment
Method
Preparation Steps
- Boil 2 cups of water, remove from heat, and steep 2 tablespoons of dried butterfly pea flowers for 5 minutes. Strain and cool.
- In the pitcher with the cooled tea, add 4 cups of chilled water and your choice of sweetener. Stir well to dissolve.
- Add 1 cup of freshly squeezed lemon juice to the pitcher. Watch the color change from blue to purple.
- Serve over ice in clear glasses to showcase the colors, and garnish with lemon slices or edible flowers if desired.
Nutrition
Notes
Freshly squeezed lemon juice produces the best color change. Store leftovers in an airtight container for up to 3 days.