Ingredients
Equipment
Method
Preparation
- Boil 1 cup of water and remove it from heat.
- Add 2 tablespoons of dried butterfly pea flowers to the hot water and steep for 10 minutes.
- Strain the infusion into a bowl or pitcher and let it cool.
- Squeeze about 4 fresh lemons to obtain 1 cup of lemon juice, straining out seeds.
- Combine the cooled infusion with fresh lemon juice and sweeten with honey or agave syrup to taste.
- Refrigerate the mixture for at least one hour.
- Serve over ice cubes and top with sparkling water.
- Garnish with fresh mint leaves and lemon slices.
Nutrition
Notes
Store any leftover lemonade in an airtight container for up to 3 days. This drink can be frozen in ice cube trays for future use.