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–+ servings
Color Changing Lemonade

Color Changing Lemonade: A Magical Summer Refreshment

Discover the magic of Color Changing Lemonade, a visually stunning drink that transforms colors while delivering refreshing flavors.
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Prep Time 40 minutes
Cook Time 10 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 4 glasses
Course: Drinks
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Magical Base
  • 25-30 pieces Dried Butterfly Pea Flowers Use butterfly pea tea bags as a substitute if needed.
  • 8 lemons Lemon Juice Fresh lemons yield the best taste.
  • 1.5 cups White Sugar Feel free to use sugar alternatives if needed.
For the Presentation
  • as needed Regular Ice Crushed ice enhances presentation.
  • as needed Crushed Butterfly Pea Ice Freeze steeped blue pea tea to make ice cubes.
  • as needed Club Soda Lemon-lime soda can also be used for extra sweetness.
For the Adult Twist (Optional)
  • 1 shot Vodka Substitutes include tequila or gin.

Equipment

  • Saucepan
  • Ice cube trays
  • glasses

Method
 

Step‑by‑Step Instructions for Color Changing Lemonade
  1. Prepare Magic Ice: Boil 3 cups of water and steep 25-30 dried butterfly pea flowers for 20-30 minutes. Strain into ice cube trays and freeze.
  2. Make Lemon Syrup: In a saucepan, combine 1¼ cups fresh lemon juice with 1½ cups white sugar. Heat until sugar dissolves, then simmer for 10 minutes. Add ½ cup lemon juice, then cool.
  3. Prep Glasses: Fill each glass with ¼ of crushed regular ice and layer in ¼ of crushed butterfly pea ice.
  4. Assemble Drink: Pour ¼ to ⅓ cup cooled lemon syrup over ice, fill with club soda, add more crushed butterfly pea ice, and stir gently.
  5. Optional Cocktail Version: For an adult twist, add a shot of vodka, tequila, or gin before serving.

Nutrition

Serving: 1glassCalories: 200kcalCarbohydrates: 50gSodium: 5mgPotassium: 100mgSugar: 40gVitamin C: 20mgCalcium: 1mgIron: 1mg

Notes

Use fresh ingredients for the best flavor and visual appeal. Store leftover lemon syrup in the fridge for up to 1 week and freeze crushed butterfly pea ice for up to 1 month.

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