📝 About This Recipe
Native to Southeast Asia, the Butterfly Pea Flower (Clitoria ternatea) creates a stunning, deep cobalt blue infusion that is as healthful as it is beautiful. This earthy, herbal tea is famous for its magical pH-sensitive properties, transforming from a brilliant blue to a vibrant magenta with just a squeeze of citrus. Our version balances the tea's mild, woody notes with fragrant lemongrass and a touch of honey for a refreshing, antioxidant-rich elixir.
🥗 Ingredients
The Infusion
- 2 tablespoons Dried Butterfly Pea Flowers (high-quality, whole dried blossoms)
- 4 cups Filtered Water (freshly drawn)
- 1 stalk Fresh Lemongrass (bruised and cut into 2-inch pieces)
- 1 inch Fresh Ginger (peeled and thinly sliced)
Sweetener and Acids
- 3-4 tablespoons Raw Honey (or agave nectar for a vegan option)
- 2 tablespoons Fresh Lemon Juice (strained of seeds)
- 1 tablespoon Fresh Lime Juice (for a complex citrus profile)
The Assembly & Garnish
- 2-3 cups Ice Cubes (clear ice is best for visual effect)
- 4 pieces Fresh Mint Sprigs (clapped between hands to release oils)
- 4 circles Lemon Slices (thinly sliced for garnish)
- 4-6 pieces Edible Flowers (optional, for extra elegance)
- 1 cup Sparkling Water (optional, for a fizzy finish)
👨🍳 Instructions
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1
Prepare the lemongrass by removing the tough outer leaves and smashing the stalk with the back of a knife to release its aromatic oils.
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2
In a medium saucepan, bring the 4 cups of filtered water to a gentle boil over medium-high heat.
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3
Once boiling, add the smashed lemongrass and sliced ginger. Reduce the heat and simmer for 3-5 minutes to create an aromatic base.
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4
Remove the saucepan from the heat. Add the dried Butterfly Pea Flowers to the hot water.
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5
Cover the pot and allow the flowers to steep for 5-7 minutes. You will notice the water turning a deep, opaque indigo color.
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6
Strain the tea through a fine-mesh sieve into a heat-proof glass pitcher, discarding the spent flowers, ginger, and lemongrass.
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7
While the tea is still warm, whisk in the honey until it is completely dissolved. Adjust the sweetness to your preference.
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8
Allow the tea to cool to room temperature, then refrigerate for at least 1 hour if you prefer a chilled beverage.
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9
To serve, fill four tall glasses to the brim with ice cubes.
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10
Pour the blue tea into each glass, filling them about 3/4 of the way full.
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11
For the 'magic' moment, pour the lemon and lime juice slowly over the top of each glass in front of your guests. Watch as the tea shifts from deep blue to bright purple.
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12
Gently stir with a long spoon to incorporate the citrus and even out the color.
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13
Top with a splash of sparkling water if you desire a refreshing effervescence.
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14
Garnish with a fresh mint sprig, a lemon wheel, and an extra dried or edible flower for a professional presentation.
💡 Chef's Tips
Always use filtered water to ensure the cleanest blue color, as high mineral content can sometimes dull the hue. Don't over-boil the flowers; steeping them in off-the-boil water prevents any bitter tannins from releasing. For a 'layered' look, mix the citrus juice with a little simple syrup first; the density will help it sink or swirl more dramatically. If you want to make this ahead of time, keep the citrus separate until the very moment of serving to preserve the blue color. You can freeze some of the blue tea into ice cubes so that as they melt, they don't dilute the flavor or color of your drink.
🍽️ Serving Suggestions
Pair with spicy Thai Basil Chicken or Larb Gai to provide a cooling contrast to the heat. Serve alongside delicate lemon shortbread cookies to complement the citrus notes. Add a shot of premium gin or vodka for a stunning color-changing botanical cocktail. Enjoy as a mid-afternoon palate cleanser during a multi-course brunch. Mix with coconut milk for a 'Blue Moon' latte variation that is creamy and comforting.