DELIGHT your guests with the vibrant colours of the Butterfly Pea Flower and Lemongrass cooler (left). This drink is perfect to quench your thirst on a hot day.
This recipe was first published in Flavours magazine.
- 4cups water
- 30 butterfly pea flowers, dried
- 1cup lemongrass, sliced
- 1/2cup sugar
- 1 lime, halved
- In a pot, bring water to boil, then add the dried flowers and lemongrass. Simmer for 5 minutes over low heat, remove from heat and strain.
- Boil the mixture again and add the sugar, stirring until it dissolves completely. Turn off the heat and leave to cool. Serve with ice and a squeeze of lime.