Calamansi Butterfly Pea Flower Tea

Recipe Written By : Chef Miko Aspiras

Ingredients:

150ml Calamansi juice or extract

4gm Butterfly Pea Flower Tea Powder

250ml Water

50gm Honey

60gm Corn syrup

300gm Ice cubes

150ml Soda water

Lavender flowers, basil or tarragon stalks

Method:

Boil water to 90*C. 

Remove from heat, then steep lavender tea bags for 45 minutes.

Once steeped, discard tea bags.

Bring the sauce pot back to heat and simmer.

Stir in honey and corn syrup until dissolved.

Cool down mixture to room temperature.

Using a 1 liter glass jug, pour the calamansi juice, followed by the tea mixture.

Pour the soda water. Fill glasses with ice cubes and pour the tea. Garnish.

Variation: Use 3 bags of lavender tea or any tea preferred

Yield: 1 litre of ice tea