For delicious, colour changing tricks, try our Butterfly Pea Blue Lemonade Mocktail; watch delicate petals fluttering through an iced, sunlit glass until your drink turns from blue to purple.

 

This floral, summertime treat is zesty, delicate and sweet; combine Newby’s whole Butterfly Pea Flowers with vanilla, honey and plenty of lemon for a citrus lift.

 

How to make the Butterfly Pea Lemonade?

 

Ingredients for 4 glasses:

  • Butterfly pea flowers
  • 3 cups filtered water
  • 3 tbsp. honey or sugar
  • Freshly squeezed juice from 3 small lemons
  • Lemon slices
  • 40ml vanilla syrup (Optional)
  • Ice cubes

 

Tools: Saucepan, Glasses to serve

 

Instructions:

 

  • Make butterfly syrup in a saucepan, combine 2 cups of filtered water, butterfly pea flowers and sweetener. Bring to simmer.
  • Remove from heat, cover and let steep for 10 minutes.
  • Strain through a fine mesh sieve and discard solids. Set aside to cool.
  • Combine lemon juice and remaining 1 cup of water.
  • Fill glasses with ice. Pour cooled butterfly pea syrup into glass, filling half.
  • Add 10ml of vanilla syrup in each glass (optional).
  • Slowly pour lemon mixture over the top.
  • Where the lemon meets the syrup, the colour will change from blue to purple.
  • Garnish with lemon slice and serve.
  • Stir before drinking.

 

What is Butterfly Pea Flower?

The butterfly Pea Flowers, also known as Clitoria ternatea (in Latin), belong to the legume or the pea family, and grow on vines that yield peas and flowers.

Originating in South-East Asia, this vibrantly blue flower is also called ‘the Butterfly Pea,’ and ‘Asian pigeonwings,’ because its petals look like wings.

Liquid that’s been infused by this flower changes colour when citrus is added to it. The colour can turn from blue to purple in light acidity, and bright pink in more acidic liquid, depending on the PH level.

These flowers have been used to make dye in Asia for centuries, where they are popularly used in textiles, food, drinks and cosmetics.

The dye can be used in a range of cosmetics, from eye shadow to shampoo and moisturiser; nutrients in the dye promote hair growth and moisturise the skin.

In Malaysia, the flower is used to make a blue rice dish called Nasi Kerabu, and a colourful glutinous rice desert, Kuih. The flowers are battered, fried and eaten across South-East Asia. 

Globally, butterfly pea flowers are used in teas, smoothies, cocktails and also in baking to produce fragrant, baby-blue cakes.

When infused in water, these flowers make a tea with a floral and mildly sweet flavour that’s often likened to chamomile, and is prized for its health benefits.

The flower is rich in antioxidants called ternatins, are responsible for its brilliant blues.

 

Newby’s Butterfly Pea Loose Leaf Tea

Our softly sweet tisane comes as whole, sapphire coloured flowers and produces an aromatic indigo infusion; add drops of lemon for a tangy touch and a colour transformation.

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