Butterfly pea flowers (steeped and strained like tea leaves) turn this lemonade a pretty violet color. You can use floral ice cubes to take it over the top. This Allrecipes Magazine recipe is based on Hot Pink Lemonade by Candice S.
7 cups cold water
divided
2 cups white sugar
1/2 cup dried butterfly pea flowers
4 cups ice
2 ¼ cups fresh lemon juice
Drinks
Directions
Heat 3 cups water and sugar in a saucepan over medium-high heat stirring until sugar dissolves. Remove from heat and stir in flowers; steep for 10 minutes. Strain; add 1 cup ice and stir until ice melts and mixture is chilled.
Pour remaining water and lemon juice into a small pitcher.
To serve pour about 3/4 cup flower syrup into tall ice-filled glasses. Top with about 3/4 cup lemon mixture; stir to combine.
Nutritional Information
Berry Bloom Lemonade
Comparison based on the ESHA Research Database © 2018, ESHA Research, Inc.
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