This refreshing, color-changing beverage is perfect for a hot summer's day. Make the syrup and tea infusion ahead of time and chill in the refrigerator until ready to use.
Prep Time5 minutesmins
Cook Time5 minutesmins
Total Time10 minutesmins
Course: Drinks
Keyword: gluten free, nut free, vegan, vegetarian
Servings: 1drink
Ingredients
For the Rose Syrup (makes about 1 cup)
1cupwater
1cupsugar
1/8tsprose extract (or 2 TB rosewater)
For Each Mocktail
1tspdried butterfly pea flowers
1cupboiling water
1wedgefresh lemon
Instructions
Make the Rose Syrup
Boil the water in a small saucepan and add the sugar, stirring until it dissolves.
Remove from heat and add the rose extract or rosewater. If using extract, you may want to start with only a few drops at first, as it can be quite strong, and adjust the amount to your taste.
Chill the syrup in the fridge until ready to use.
Make the Butterfly Pea Flower Tea
Steep 1 teaspoon of butterfly pea flowers in 1 cup of hot water for about 5 minutes.
Strain out the flowers and place the tea in a glass cup. Be careful - the deep blue liquid stains easily!
Chill in the fridge if you won't be using the infusion right away. If you want your mocktail now, add some ice to cool it down.
Make the Drink(s)
Stir 1-2 teaspoons of rose syrup into your tea infusion.
Squeeze in the juice from the fresh lemon wedge, and watch the magic happen. The blue infusion will turn a lovely purple shade right before your eyes!
Add more lemon or rose syrup to taste.
Notes
If rose isn't your jam, feel free to experiment with other flavors! Just remember that any acidic additions will cause the color to turn.
Infuse the simple syrup with culinary lavender instead of rose extract
For purple lemonade, add more lemon and use plain simple syrup or other sweetener of your choice - or just go without for a tart, refreshing lemony drink!