Butterfly Jello Shot Drink

Ingredients

• 2 tsp Butterfly Pea Flowers (Dried flowers for purple color, steeped in hot water)
• 1 cup Water (For steeping butterfly pea flowers)
• 1 Tbsp Unflavored Gelatin (Bloom in cold water before dissolving)
• 2 Tbsp Cold Water (for blooming gelatin) (Room temperature)
• 2 Tbsp Fresh Lemon Juice (About 1 lemon, strained)
• 2 Tbsp Fresh Lime Juice (About 1 lime, strained)
• 1 Tbsp Simple Syrup (Equal parts sugar and water, dissolved)
• 1 Tbsp Peach Puree (Can use canned peach puree or blend fresh peach)
• 0.25 cup Boba Pearls (Cooked according to package instructions)
• 1 cup Ice Cubes (Crushed or regular cubes)
• 1 oz Vodka (optional) (Adds a boozy kick; omit for mocktail)

Instructions

1. Steep Butterfly Pea Flowers

   Bring 1 cup of water to a boil, add 2 tsp dried butterfly pea flowers, remove from heat and let steep for 5 minutes, then strain through a fine mesh strainer.

   Time: PT5M

   Temperature: 100°C

2. Bloom Gelatin

   Sprinkle 1 Tbsp unflavored gelatin over 2 Tbsp cold water in a small bowl and let sit for 5 minutes until the mixture thickens.

   Time: PT5M

3. Dissolve Gelatin in Tea

   Return the strained butterfly pea tea to a saucepan, warm to about 60°C (just below a boil) and whisk in the bloomed gelatin until fully dissolved.

   Time: PT3M

   Temperature: 60°C

4. Add Citrus and Sweetener

   Remove the saucepan from heat and stir in 2 Tbsp lemon juice, 2 Tbsp lime juice, and 1 Tbsp simple syrup. Mix until uniform.

   Time: PT2M

5. Set the Purple Gelatin Base

   Pour the purple gelatin mixture into each serving glass, filling about one‑third of the glass. Place the glasses in the refrigerator and let set for 10 minutes.

   Time: PT10M

   Temperature: 4°C

6. Prepare Lemon‑Lime Peach Sauce

   In a mixing bowl combine the remaining 2 Tbsp lemon juice, 2 Tbsp lime juice, 1 Tbsp simple syrup, and 1 Tbsp peach puree. Whisk until smooth.

   Time: PT2M

7. Cook Boba Pearls

   Bring a pot of water to a boil, add 0.25 cup boba pearls, and cook according to package (usually 5 minutes) until they float and become chewy. Drain and rinse with cold water.

   Time: PT5M

   Temperature: 100°C

8. Assemble the Cocktail

   Remove the glasses from the refrigerator. Add the cooked boba pearls on top of the set gelatin, pour the lemon‑lime peach sauce over the pearls, add ice cubes, and optionally pour 1 oz vodka per glass. Garnish with a thin peach slice or a lemon twist.

   Time: PT3M

Nutrition Facts

Calories

110

Protein

2g

Carbohydrates

25g

Fat

0g

Fiber

1g