Thai Butterfly Pea Flower Lemonade with Honey Ginger Syrup and Fresh Basil

Ingredients

• 1/4 cup dried butterfly pea flowers (anchan flowers)
• 3 cups hot water (just off the boil)
• For honey-ginger syrup:
• 1/2 cup honey
• 1/2 cup water
• 3-inch piece fresh ginger, peeled and thinly sliced
• 1 lemongrass stalk, bruised
• For serving:
• 1/2 cup fresh lemon juice (about 4-5 lemons)
• Ice cubes
• Fresh Thai basil or holy basil sprigs
• Thin lemon wheels
• Edible flowers or butterfly pea flowers for garnish

Instructions

1. Steep the butterfly pea flowers: pour hot water over dried flowers in a heat-proof pitcher. Steep 5-8 minutes until the water turns a vivid deep indigo-blue. Strain out the flowers and cool to room temperature, then refrigerate until cold.
2. Make honey-ginger syrup: combine honey, water, sliced ginger, and bruised lemongrass in a small saucepan. Heat over medium until just simmering, stirring until honey fully dissolves. Remove from heat, steep 15 minutes, then strain out solids. Cool completely.
3. Prepare lemon juice and keep cold. The lemon juice is the magic ingredient — when it contacts the blue tea, it triggers a dramatic pH color change from deep indigo to vivid violet-purple.
4. Taste and balance the honey-ginger syrup: it should be fragrant, gingery, and gently sweet. Add more honey if needed.
5. To serve: fill tall glasses with ice. Add 3-4 fresh Thai basil leaves and press gently with a spoon to bruise them slightly.
6. Pour 3/4 cup cold butterfly pea tea over the ice. Add 2 tbsp honey-ginger syrup and stir gently.
7. Slowly pour 2-3 tbsp fresh lemon juice over the drink — watch the mesmerizing color transformation from blue to purple. Do not overstir — preserving some of the color gradient is visually stunning. Garnish with a lemon wheel, basil sprig, and a few dried butterfly pea flowers. Serve immediately.