Butterfly Pea Flower Tea
This butterfly pea flower tea recipe steeps dried flowers into a deep blue tea that turns purple the moment fresh lime juice hits the glass. Ready in about 20 minutes including cooling time.
Servings 1 glass
Calories 45kcal
Cost $1
Equipment
- 1 Fine mesh strainer
- 1 Highball or collins glass
Ingredients
For the Tea
- 2 tablespoon dried butterfly pea flowers
- 2 cup hot water just off the boil, not boiling
- 1 oz fresh lime juice not bottled
- 0.5 oz simple syrup
- 4 oz tonic water or soda water
- 2 sprig fresh mint for garnish
- 1 wheel lime for garnish
Instructions
Brew and Cool
- Add dried butterfly pea flowers to hot water and steep 5 to 7 minutes.
- Strain out the flowers and discard.
- Let the tea cool to room temperature, then refrigerate until cold.
Build and Reveal
- Fill a glass with ice.
- Pour the cooled blue tea over the ice, along with the simple syrup.
- Top with tonic water or soda water.
- Squeeze fresh lime juice in last, in front of guests if serving, to trigger the color change.
- Garnish with mint and a lime wheel, serve immediately.
Notes
Keep the tea and lime juice separate until serving time -- combining too early mutes both the color and the flavor. Use fresh lime juice only; bottled reacts more slowly and less dramatically. Tonic water adds a second color shift since it is slightly acidic on its own.
