4 Serves
30 Mins
Bring the water to a boil in a saucepan and remove from heat.
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Vitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
47 µg / 400 µgCalcium
22 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
66 mg / 420 mgPhosphorus
204 mg / 1,250 mgPotassium
238 mg / 4,700 mgSodium
680 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
37 µg / 55 µgFiber
5 g / 28 gSugar
26 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
62 gAlcohol
0 g
Add the dried butterfly pea flowers to the hot water and let them steep until the liquid turns a deep blue color.
Strain the tea into a pitcher and stir in the sugar until fully dissolved, then let it cool to room temperature.
Pour the blue tea into glasses filled with ice and top with fresh lemon juice to watch the color change to purple.
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