• 1cup fresh or dried butterfly pea flowers
  • 1litre water
  • Lemon juice, to taste
  • Honey or sugar, to taste
  1. 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.
  2. 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.
  3. 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.
  4. This tea can be served hot too, with the same ratio of concentrate to water.
Recipe Notes

*Don’t boil the flowers in water. It turns them chalky and bitter.

**The concentrate stays good refrigerated for up to 10 days.