Ingredients:

  • 2 tablespoons dried Butterfly Pea Flowers
  • 1 cup filtered water
  • 1/4 teaspoon silver or pearl edible luster dust
  • 1.5 cups freshly squeezed lemon juice
  • 1 cup superfine white sugar
  • 4 cups cold filtered water
  • 2 cups ice cubes
  • 6 fresh mint sprigs
  • 6 thin lemon slices

Instructions:

  1. Pour 1 cup of boiling filtered water over 2 tablespoons of dried butterfly pea flowers. Let this sit for 5 minutes until the water is a deep, dark sapphire.Stir in the edible luster dust, then strain into a small jar and discard the flowers.
  2. In a large glass pitcher, whisk together the fresh lemon juice and superfine sugar until fully dissolved and the liquid is clear.
  3. Add 4 cups of cold filtered water to the lemon-sugar mixture and stir well to combine.
  4. Fill 6 individual glasses with ice and pour the white lemonade base into each until 3/4 full.
  5. Slowly pour the sapphire concentrate over the lemonade in each glass to witness the color change from blue to magenta. Garnish with mint and lemon slices.