Butterfly Flower Pea Syrup Recipe
Changing from a vibrant blue to purple and finally to pink, this syrup gives any drink a “galaxy” like effect.
Fine mesh strainer
- 0.125 cup dried Butterfly Pea flowers about 50 flowers
- 4 cup water
- 1.5 cup granulated sugar
Steep Butterfly Pea flowers in boiling water for 15 minutes.
Strain out the flowers.
Add 1 1/2 cups of the Butterfly Pea Flower tea to a saucepan with 1 1/2 cups sugar on medium. You can reserve the leftover tea to drink or freeze into ice cubes and crush for this drink.
Once the sugar is dissolved, remove from the heat and let cool.
- Store your syrup in a jar or airtight container. It will keep in the fridge for up to a month
Serving: 1g | Calories: 290kcal | Carbohydrates: 75g | Sodium: 13mg | Sugar: 75g | Calcium: 8mg