Butterfly Pea Flower Tea

Butterfly Pea Flower Tea

Steeped dried blossoms turn hot water a vivid blue, shifting to purple with a splash of lemon.

Total 7 min Makes 4 servings Calories 35/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This caffeine-free herbal tea gets its striking color from dried butterfly pea flowers, which release a deep blue hue when steeped in hot water. A squeeze of lemon or lime triggers a color-changing reaction, turning the tea shades of purple and pink. Serve it warm for a calming afternoon drink or over ice as a show-stopping refresher.

Ingredients

  • 4 cups water
  • 2 tablespoons dried butterfly pea flowers
  • 4 teaspoons honey, or to taste
  • 1 lemon, sliced into wedges
  • 4 ice cubes, for serving (optional)

Method

  1. Bring the water to a boil in a 2-quart saucepan over high heat.

  2. Remove the saucepan from heat and add the dried butterfly pea flowers.

  3. Let the flowers steep in the hot water for 5 minutes, until the liquid turns a deep blue color.

  4. Strain the tea through a fine-mesh sieve into a heatproof pitcher, discarding the spent flowers.

  5. Stir in the honey until dissolved.

  6. Divide the tea among 4 mugs or ice-filled glasses and serve with lemon wedges on the side for guests to squeeze in and watch the color shift to purple.

Rate this recipe

★ 3.6 (1)

Butterfly Pea Flower Tea

This caffeine-free herbal tea gets its striking color from dried butterfly pea flowers, which release a deep blue hue when steeped in hot water. A squeeze of lemon or lime triggers a color-changing reaction, turning the tea shades of purple and pink. Serve it warm for a calming afternoon drink or over ice as a show-stopping refresher.

7 min 4 servings 35 cal

Ingredients

  • 4 cups water
  • 2 tablespoons dried butterfly pea flowers
  • 4 teaspoons honey, or to taste
  • 1 lemon, sliced into wedges
  • 4 ice cubes, for serving (optional)

Method

  1. 1

    Bring the water to a boil in a 2-quart saucepan over high heat.

  2. 2

    Remove the saucepan from heat and add the dried butterfly pea flowers.

  3. 3

    Let the flowers steep in the hot water for 5 minutes, until the liquid turns a deep blue color.

  4. 4

    Strain the tea through a fine-mesh sieve into a heatproof pitcher, discarding the spent flowers.

  5. 5

    Stir in the honey until dissolved.

  6. 6

    Divide the tea among 4 mugs or ice-filled glasses and serve with lemon wedges on the side for guests to squeeze in and watch the color shift to purple.