A festive & floral sparkling tea to kick off the summer!

I didn’t think I could top the red, white, and blue latte I made last summer for July 4th, but having recently discovered the wonders of rose infused tea, it seemed only natural to pair it with butterfly pea flower to create another red, white, and blue-ish concoction! I may have let my butterfly pea flowers steep too long, so if you want a lighter blue color, be sure not to forget about your steeping petals…you can also just dilute with more water after straining.

I’ve been pleasantly surprised by floral teas lately - maybe my palette has evolved as I’ve gotten older, but it’s safe to say I’ll be experimenting more with edible flowers!

PS. Be sure to watch the video below til the end! ;) I just happened to find the last ice mold at Daiso!

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Title: Waves of Energy

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Sparkling Butterfly Pea Rose Tea

Makes 1 glass

For the rose syrup (there will be enough for about 4-5 glasses depending on the size of your glass):⁣⁣

4 tablespoons dried rose petals⁣⁣
1/2 cup water, 200° F⁣⁣
1/4 cup sugar⁣⁣
⁣⁣
Steep dried rose petals in hot water for 10 minutes. Then strain into a container with sugar and mix until sugar is dissolved. Let cool. ⁣⁣

For the butterfly pea flower tea:
⁣⁣
2 teaspoons dried butterfly pea flowers
1 cup water, 200° F⁣⁣

Steep dried butterfly pea flowers in hot water for 5 minutes. Strain and let cool.

Put it together:⁣

5 oz ice cubes (or enough to fill 3/4 of your glass)⁣⁣
2-3 tablespoons rose syrup⁣⁣
6-8 oz sparkling water⁣⁣
1/2 cup butterfly pea flower tea
⁣⁣
In a tall glass, add the ice, then the rose syrup.

Gently pour in the sparking water over the ice.

Lastly, slowly pour the butterfly pea flower onto the ice to help create the layered effect. Admire your work, stir, and enjoy! ⁣⁣