Butterfly pea flower lemonade

Ingredients

• 10butterfly pea flowers (dried or fresh)
• 1lemon
• 2 tbspsimple syrup (or honey)
• As neededice cubes
• 1 cup (about 240 ml)hot water

Instructions

1. 1

   Infuse the flowers

   Put 10 butterfly pea flowers in a teapot and pour over 1 cup (about 240 ml) of hot water. Set aside.

2. 2

   Steep for colour

   Leave the flowers to steep for 5 minutes, until the water turns a deep purple shade.

3. 3

   Freeze the infusion

   If you like, freeze some of the flower infusion in an ice-cube tray and use those cubes for a deeper colour.

4. 4

   Fill the glass

   Put ice cubes in a serving glass until it is about three-quarters full.

5. 5

   Add the ingredients

   Add the simple syrup and steeped flower water, then squeeze in the lemon juice.

6. 6

   Mix and serve

   Stir well as the colour changes from blue towards purple, then enjoy.

What is butterfly pea flower lemonade?

This is a chilled lemonade made by infusing butterfly pea flowers, also known as sangu poo or aparajita, in hot water. The flowers give the infusion its striking blue-purple colour, while lemon adds a sharp, fresh finish.

Butterfly pea flowers are used in drinks across parts of Asia, and this version pairs the infusion with familiar lemonade ingredients. The acidity of the lemon shifts the drink's colour towards purple as you stir.

Nutrition and macros by portion

The nutrition label shows one serving as written: 117 calories, 0g protein, 31g carbs, 0g fat.

Most of the carbohydrates and sugars come from the 2 tablespoons of simple syrup, with a smaller contribution from the lemon. The syrup supplies most of the calories; the drink has very little protein or fat. Pair it with a meal that includes a source of protein and fibre for a more balanced plate.

Making the flower infusion

Flowers: Dried or fresh butterfly pea flowers can be used; the recipe calls for 10. Pouring hot water over them starts the colour extraction before the drink is assembled.

Steeping: Give the flowers 5 minutes to infuse. The water should look deeply coloured before you add it to the glass.

Balancing the lemon and syrup

Lemon: Squeeze the juice into the glass after adding the flower water. Its acidity supplies the lemonade's tartness and brings out the purple hue.

Sweetener: The recipe uses 2 tablespoons of simple syrup, with honey as an alternative. Stir thoroughly so the sweetness is evenly distributed through the cold drink.

Getting the colour change

Order: Add the flower infusion and syrup to the ice, then tip in the lemon juice. The drink changes from blue towards purple as the ingredients meet.

Deeper colour: For an optional extra, freeze some of the infusion and use those cubes in place of some plain ice. They add colour as they melt without diluting the drink as quickly.

Serving it cold

Ice: Fill the serving glass to about three-quarters with ice cubes before pouring in the other ingredients. This chills the lemonade and leaves room to stir.

Timing: The drink takes about 12 minutes in total, including the 5-minute steep. Serve it soon after mixing while it is cold and the colour is vivid.

What to serve with it

Pairings: Serve the lemonade alongside a savoury snack or a light meal, such as spiced nibbles or a simple salad. Its citrus and floral notes also work well as a refreshing drink on its own.

Recipe notes & tips

• Use hot rather than boiling water to steep the flowers.
• Strain the infusion before pouring if any flower pieces remain.
• Taste the lemonade after stirring and adjust the lemon or syrup to suit your preference.
• Add the lemon juice after the blue infusion to make the colour change easy to see.
• Chill the infusion before assembling if you want to avoid the ice melting quickly.

Variations

• Use honey: Swap the simple syrup for 2 tablespoons of honey and stir until dissolved.
• Make it sparkling: Replace some of the infusion with sparkling water just before serving.
• Add mint: Bruise a few mint leaves and add them to the glass for a fresh herbal note.
• Boost the citrus: Add a little extra lemon juice for a tarter drink.
• Use flower ice: Freeze the infusion in an ice-cube tray for colourful cubes.

Common mistakes to avoid

• Steeping too briefly: Give the flowers the full 5 minutes so the infusion develops a deep colour.
• Adding lemon too early: Pour in the lemon after the flower water so the colour transition is visible.
• Using too little ice: Fill the glass about three-quarters full to keep the drink cold.
• Leaving syrup unmixed: Stir well so sweetness does not collect at the bottom.
• Over-diluting the drink: Chill the infusion first or use flower-infused ice cubes to keep the flavour and colour stronger.

How to store

This lemonade is best served freshly mixed. Keep any leftover flower infusion covered in the fridge and use it within 2 days; stir it with fresh lemon, syrup and ice when ready to serve.

Frequently asked questions