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.

Recipe Summary

prep:
5 mins
cook:
5 mins
additional:
10 mins
total:
20 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Cook's Note:

You can put everything together in one pitcher, too, but building this in the glass lets guests see the color go from blue and pale yellow to a vibrant purple-pink.

Nutrition Facts

211 calories; protein 0.3g; carbohydrates 55.9g; sodium 6.9mg. Full Nutrition
Advertisement