Butterfly Pea Flower Syrup
If you ever felt like like impressing your friends and perhaps making them think you're some sort of wizard, you'll love this easy to make syrup. Dried butterfly pea flowers can be found in most tea shops. It's also known as "blue tea". For this recipe we are using only the dried out flowers, unblended with other teas. If you chose to have a flavoured syrup, go ahead and use a blended tea that contains the butterfly pea flower. Butterfly pea flowers don't add much flavour by themselves, they have a light earthy taste but nothing really astonishing. Its best qualities are in the colours it produces. It will start off with a blue hue, depending on how long you decide to steep your tea. The longer you steep, the darker it will become. The true magic happens when you introduce something acidic to the mix, like lemon or lime juice for example. This turns the tea into a beautiful Violet or indigo colour. just like magic. We tool this tea and made it into a syrup by adding equal party sugar to the tea. This sweet syrup is great for making collins style cocktails or just a simple sweetened clear liquor highball. For the real colour transformation to take place, i recommend adding the citrus (acidic juices) to your cocktail last to really wow everyone looking as they will see the transformation in amazement.
- 1 Cup of Water
- 1 Cup of Granulated White Sugar
- 2 Table Spoons of Dried Butterfly Pea Flower
- On your stove top with medium-high heat, bring 1 cup of water to a gentle boil.
- Add 1 cup of sugar and stir until the sugar is dissolved.
- Turn off the heat and add 2 tablespoons of dried butterfly pea flower.
- Let steep until its the darkness/strength you desire (10 minutes is usually good).
- Strain into a clean mason jar.
- Let cool completely.
- Seal airtight.
- Refrigerate. Will last 2-3 Weeks.