Purple Lemonade Recipe
Fresh squeezed lemonade with Butterfly Pea Flower.
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Ingredients
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Base Ingredients
Butterfly Pea Flower
Optional Garnishes
Method
Preparing the Lemonade Base
- 1
Juicing the Lemons
Cut the fresh lemons in half and juice them until you have about 1 cup of lemon juice. Strain the juice to remove seeds and pulp, if desired.
- 2
Making the Simple Syrup
In a small saucepan, combine 1 cup of granulated sugar and 1 cup of water. Heat over medium heat, stirring until the sugar dissolves completely. Remove from heat and let cool.
- 3
Combining the Base Ingredients
In a large pitcher, combine the freshly squeezed lemon juice, cooled simple syrup, and 3 cups of cold water. Stir well to combine and set aside.
Preparing the Butterfly Pea Flower Infusion
- 4
Infusing the Flowers
In a heatproof bowl or teapot, steep 1 cup of dried butterfly pea flowers in 2 cups of hot water for about 10-15 minutes until the water turns a deep blue color. Strain the flowers out and set the infusion aside to cool.
Combining the Mixtures
- 5
Mixing the Lemonade and Infusion
Once the butterfly pea flower infusion is cool, gradually pour it into the pitcher with the lemonade base. Stir gently to combine. The mixture will turn a beautiful purple color.
- 6
Serving the Purple Lemonade
Serve the purple lemonade over ice in glasses. Garnish with lemon slices and fresh mint leaves, if desired.