makes 1 litre of concentrate (15-20 glasses of tea)
- 1 cup fresh or dried butterfly pea flowers
- 1 litre water
- Lemon juice, to taste
- Honey or sugar, to taste
- If using fresh flowers, remove and discard the green stalks and stems by pinching them away with your fingers. (note: this process dyes your fingertips slightly. It goes away with a few washes, but wear gloves if you’d prefer.) Dried flowers can be used as is.
- Rinse the fresh flowers thoroughly a few times to remove any dirt from them. Heat water in a pot and turn it off just before it starts to boil. Add the flowers to the water, clamp on a lid and wait for it to steep for 3-5 minutes. The water will be a deep blue by this time.
- Strain, decant into a glass jar, and refrigerate. To serve, add 1 part concentrate to 5 parts cold water. Sweeten with honey if using and squeeze over enough lime to taste. Stir and serve over ice.
- This tea can be served hot too, with the same ratio of concentrate to water.
*Don't boil the flowers in water. It turns them chalky and bitter.
**The concentrate stays good refrigerated for up to 10 days.
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