Ingredients
| BUTTERFLY PEA SYRUP | |
| 10 butterfly pea flowers (can be purchased from Wah Lee Co) | |
| 60g sugar | |
| STRAWBERRY SYRUP | |
| 1 punnet strawberries, stems removed | |
| 100ml lemon juice | |
| 100g sugar | |
| 200ml water | |
| TO ASSEMBLE (FOR EACH GLASS) | |
| 20ml butterfly pea syrup | |
| ice | |
| 150ml sparkling water | |
| 50ml strawberry syrup |
Jazz up a classic pink lemonade with some extra colour to make this pretty and refreshing cooler.
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Instructions
| 1. | BUTTERFLY PEA SYRUP |
| 2. | Bring 140ml water to the boil in a pot. |
| 3. | Once boiled, remove from the heat and add the flowers and leave to brew for 10 minutes. |
| 4. | Remove the flowers, add the sugar and return to the heat to cook until the sugar dissolves. |
| 5. | Leave to cool until ready to assemble. |
| 6. | STRAWBERRY SYRUP |
| 7. | Put all the ingredients into a blender. |
| 8. | Blend for a few seconds until slightly frothy, then pass through a fine sieve and keep until ready to assemble. |
| 9. | TO ASSEMBLE (FOR EACH GLASS) |
| 10. | Pour the butterfly pea syrup in the bottom of the glass. |
| 11. | Add a handful of ice and then pour in the sparkling water. |
| 12. | Slowly pour in the strawberry syrup and enjoy. |
| 13. | This tastes best when it is stirred together. |
Recipes & food styling Wendy Lau / Photography Tony Nyberg