How to Make Magic Color Changing Thai Blue Butterfly Pea Lemonade

Ingredients

• 1/4 cup Dried Thai Blue Butterfly Pea Flowers (handful, loosely packed)
• 4 cups Water (for steeping the flowers)
• 1/2 cup White Sugar (can be replaced with allulose for a low‑glycemic option)
• 1/2 cup Allulose (optional, used instead of sugar for a low‑calorie syrup)
• 1 cup Lemon Juice (freshly squeezed, about 6 medium lemons (≈1.5 lemons per cup of final drink))
• as needed Ice Cubes (to serve)

Instructions

1. Steep Butterfly Pea Flowers

   Place the dried butterfly pea flowers in a 4‑cup measuring cup and pour 4 cups of hot water (just off the boil). Let steep for at least 20 minutes until the liquid turns a deep blue and then allow it to reach room temperature.

   Time: PT20M

2. Strain the Infusion

   Using a fine mesh strainer, pour the steeped liquid into a clean container, discarding the flowers. Press gently to extract as much liquid as possible.

   Time: PT5M

3. Prepare Simple Syrup

   In a small saucepan or microwave‑safe bowl, combine equal parts white sugar (or allulose) and water (e.g., 1/2 cup each). Stir until fully dissolved; no heating is required if using allulose, otherwise warm gently for 2‑3 minutes.

   Time: PT5M

4. Juice the Lemons

   Roll the lemons on the countertop to release juices, then cut and squeeze until you have about 1 cup of fresh lemon juice (approximately 6 medium lemons).

   Time: PT5M

5. Assemble the Lemonade

   Fill each serving glass halfway with ice, pour in the blue butterfly pea tea, add 1‑2 tablespoons of simple syrup (adjust to taste), then slowly drizzle lemon juice over the top while watching the color shift from blue to pink.

   Time: PT5M

Nutrition Facts

Calories

30

Protein

0g

Carbohydrates

8g

Fat

0g

Fiber

0g