Sparkling Lemonade With Butterfly Pea Flower Ice Cubes The Color Changing, Showstopping Drink
Deep indigo butterfly pea flower tea frozen into two types of vivid ice cubes one pure blue and one lemon-spiked purple violet added to a pitcher of fresh-squeezed lemon juice, cold sparkling water, and simple syrup for a naturally color-changing sparkling lemonade that swirls from golden to blue to purple as the ice melts, served with fresh mint for a visually spectacular, genuinely delicious drink that requires zero artificial dyes or food coloring.
Servings: 4
Ingredients
- For the Butterfly Pea Flower Ice Cubes:
- 1 teaspoon dried butterfly pea flowers — food-grade culinary variety available at Whole Foods, specialty tea shops, Asian grocery stores, or Amazon — Buddha Teas Butterfly Pea Flower Tea or loose-leaf culinary grade
- 3 cups water boiled
- ⅓ cup freshly squeezed lemon juice approximately 2–3 medium lemons — always fresh-squeezed never bottled
- For the Sparkling Lemonade:
- ½ cup freshly squeezed lemon juice approximately 4–5 medium lemons — always fresh-squeezed
- 3 cups cold sparkling water Topo Chico, Perrier, LaCroix, or any plain unflavored sparkling water — never flavored varieties
- ⅛ cup simple syrup adjusted to taste make by combining equal parts granulated white sugar and water in small saucepan over medium heat stirring until sugar dissolves completely then cooling to room temperature
- Both types of butterfly pea flower ice cubes — plain blue and lemon-purple
- Fresh mint sprigs for serving
Instructions
- Place 1 teaspoon of dried butterfly pea flowers in a heatproof measuring cup or bowl and pour 3 cups of freshly boiled water over the flowers.
- Allow to steep for 10 minutes — water will turn a deep vivid indigo blue as natural pigments release from the flowers.
- While steeping use a spoon to press flowers firmly against the bottom of the cup several times to help release as much color as possible.
- After 10 minutes check that color is deep and saturated — strain out and discard the spent flowers.
- Allow butterfly pea flower tea to cool completely to room temperature before using — warm liquid produces cloudy uneven ice cubes and will not freeze properly.
- Make simple syrup while tea cools — combine equal parts granulated white sugar and water in a small saucepan over medium heat stirring continuously until sugar dissolves completely and liquid is clear — remove from heat and cool completely.
- Once butterfly pea flower tea has cooled completely divide into two equal portions of approximately 1.5 cups each.
- Pour first portion directly into an ice cube tray as-is for the plain deep blue ice cubes.
- Add ⅓ cup of fresh lemon juice to the second portion and stir well — the tea will immediately shift from deep blue to bright purple-violet as the acid reacts with the natural pigments — pour this lemon-spiked purple mixture into a second ice cube tray.
- Freeze both trays overnight for a minimum of 8 hours until completely solid — full overnight freeze produces the most solid most slowly melting ice cubes that release color gradually and beautifully.
- When ready to assemble add both types of butterfly pea flower ice cubes — blue and purple — to a large pitcher or divide between individual serving glasses.
- Pour 3 cups of cold sparkling water gently into the pitcher over the ice cubes — pour gently to preserve carbonation.
- Add ½ cup of freshly squeezed lemon juice to the pitcher.
- Add ⅛ cup of cooled simple syrup — taste and adjust upward if sweeter drink is preferred.
- Give everything a good gentle stir — slow stirring creates beautiful color swirls and gradients rather than blending everything into a single uniform color — watch colors swirl and blend as ice cubes begin to release pigment.
- Pour into individual clear glasses filled with additional ice if desired.
- Garnish each glass with a fresh sprig of mint and serve immediately while carbonation is at its most lively.