Butterfly Pea Lemonade

square image of blue lemonade served in two glasses

5 from 9 votes

Vibrant, refreshing, and naturally colorful, this butterfly pea lemonade combines the floral notes of butterfly pea flowers with the tang of lemon juice and the cooling texture of basil seeds. It’s not only a visual delight but also a nutritious and hydrating drink that makes any occasion special.

Prep Time30

Cook Time5

Total Time35

Course: Appetizer, Beverages

Cuisine: Indian

Keyword: butterfly pea lemonade

Servings:

Calories: 59kcal

Author: Srividhya G

Ingredients

Measurement Details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml;

10 to 12 dried butterfly pea flowers
1.5 cups hot water
1 teaspoon basil seeds sabja seeds, soaked in ¼ cup water
2 tablespoons lemon juice freshly squeezed
1 cup cold water
2 tablespoons sugar or to taste (alternatives: honey, maple syrup, agave nectar, or sugar substitutes)
Ice cubes for serving

Instructions

Soak the dried butterfly pea flowers in 1.5 cups of hot water for approximately 30 minutes, until the liquid has turned a rich blue color.
In a separate small bowl, soak the sabja seeds in ¼ cup water until they swell and develop a gel-like texture.
After 30 minutes, remove the flowers from the water.
Add the lemon juice to the blue liquid and watch as the color changes beautifully to a purple-pink.
Stir in sugar, the soaked basil seeds, and 1 cup of water. Mix well until the sugar dissolves.
Chill in the refrigerator or serve immediately, accompanied by ice cubes.

Video

Notes

Adjust sweetness as needed. You can replace sugar with honey, maple syrup, agave nectar, or other sweeteners.
Fresh butterfly pea flowers can be used in place of dried ones—just ensure they are thoroughly washed.
The drink is mildly tangy, but you can increase the amount of lemon juice for a more acidic taste.
If you like to experiment, try adding rose syrup, nannari syrup, or mint for extra flavor layers.

Nutrition