Matcha Butterfly Pea Flower Lemonade
A color-changing layered matcha lemonade made with butterfly pea flower tea that turns blue to purple.
Ingredients
| 2 teaspoons | 10 ml | butterfly pea flowers |
| 1 cup | 240 ml | water (for the tea) |
| 1 cup | 240 ml | water (for the lemonade) |
| 1/2 cup | 120 ml | sugar |
| 1/4 cup | 60 ml | lemon juice (1 lemon) |
| 2 teaspoons | 10 ml | matcha |
| 1 cup | 240 ml | cold water (for the matcha) |
Instructions
Start with the lemonade since that'll take the longest to make.
- Make simple syrup by adding sugar and water into a saucepan and bringing it to a boil. Lower heat to simmer until sugar has completely dissolved, about 3 minutes. Take off heat and let cool. Stir in lemon juice. (There will be more lemonade than needed for the recipe so you can store the rest in the refrigerator.)
- Next, make the butterfly pea flower tea by steeping flowers in hot water for 5 minutes. The longer you steep the flowers, the darker the blue the tea will be. Discard flowers. Let cool.
- Into a wide-mouth water bottle, pour in cold water then matcha. Close lid and shake for 10 seconds.
- In two glass cups filled with ice, pour in the butterfly pea flower tea about a third of the way for each cup.
- Pour in the lemonade until it reaches 2/3 of the cup, then finally top each cup with matcha.