Preparing the Color Changing Lemonade

• Begin by boiling 3 cups of water in a medium saucepan. Once boiling, add 25-30 dried blue pea flowers or 4-5 tea bags. Allow the flowers to steep for 20-30 minutes, stirring occasionally, until the water transforms into a deep, vibrant blue color.
• After steeping, strain the tea to remove the blue pea flowers and pour the liquid into ice cube trays. Place the trays in the freezer and let them freeze completely, preferably overnight.
• When ready to serve, remove the frozen blue ice cubes from the freezer. Using an ice crushing blender, crush the ice until you have a mix of tiny particles and larger chunks for texture.
• In a saucepan, combine 1¼ cups of freshly squeezed lemon juice and 1½ cups of sugar. Heat over medium until the sugar dissolves completely, stirring frequently. Simmer for about 10 minutes until it thickens slightly.
• Once the syrup has thickened, stir in an additional ½ cup of lemon juice to amplify the tangy flavor. Let it cool completely before using.
• Grab a tall glass and fill it halfway with a combination of ¼ regular crushed ice and ¼ crushed butterfly pea magic ice.
• Pour ¼ - ⅓ cup of the cooled lemon syrup into the glass over the ice mixture. Slowly top with club soda, allowing the bubbles to cascade.
• Add more crushed butterfly pea magic ice on top for flair. Serve immediately with stirring sticks and colorful straws.