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Berry Bloom Lemonade

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"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."
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20 m servings 211
Original recipe yields 8 servings


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  1. 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.
  2. Pour remaining water and lemon juice into a small pitcher.
  3. 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

Per Serving: 211 calories; 0 55.9 0.3 0 7 Full nutrition

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