Today, Heather of Hezzi-D's Books and Cooks has the Festive Foodies celebrating National Iced Tea Month. We drink a lot of tea in my house. That's why when I put this on the table, they made sure to remind me that it's really an Iced Tisane since it's not really a tea. Fine. Before we get to that, here's the Iced Tea Parade from the Festive Foodies for National Iced Tea Month...
- Chamomile Arnold Palmer from The Beard and The Baker
- Cucumber Mint Iced Tea from Our Good Life
- Hibiscus Iced Tea Margarita from A Day in the Life on the Farm
- Jasmine and Spruce Tip Tea from Palatable Pastime
- Magical Color-Changing Iced Tisane from Culinary Adventures with Camilla
- Minty Blueberry Iced Tea from Cindy's Recipes and Writings
- Sparkling Hibiscus Iced Tea from Blogghetti
- Sparkling Peach Iced Tea from Hezzi-D's Books and Cooks
Magical Color-Changing Iced Tisane
Quick note on the terminology here. This is a 'tisane'
because - technically - if the brew doesn't include leaves from the tea bush
(Camellia sinensis), it's not tea. It's a tisane. I have read about the butterfly pea flower...and how you can use it as a natural food coloring. Then I read about its "magical" color shifting properties.
Like hydrangeas whose blooms turn different colors depending on the pH of the soil they're in, the color of butterfly pea flower tea changes depending on the pH with whatever it's combined. It’s magical!
Before I served it, I wanted to make sure it actually worked. So, my Precise Kitchen Elf did a test run.
Ingredients
Procedure
Bring 3 C water to a boil in a small saucepan. Stir in the dried flowers and let steep until the water is a very deep blue color. The longer you let it steep, the better. I let mine stand for, at least, an hour. Strain out the blossoms and pour the liquid back into the saucepan.
Add in the granulated sugar and 2 C more water Heat and swirl the pan until the sugar is completely dissolved. Pour into a mason jar and keep refrigerated until ready to use.
Ingredients
- 3 C water + 2 C water
- 1/2 C dried butterfly pea flowers
- 2 C organic granulated sugar
- organic lemon wedges
- Also needed: ice, lemon wheels for serving
Bring 3 C water to a boil in a small saucepan. Stir in the dried flowers and let steep until the water is a very deep blue color. The longer you let it steep, the better. I let mine stand for, at least, an hour. Strain out the blossoms and pour the liquid back into the saucepan.
Add in the granulated sugar and 2 C more water Heat and swirl the pan until the sugar is completely dissolved. Pour into a mason jar and keep refrigerated until ready to use.
Squeeze in lemon juice a little bit at a time until you get the color that you want.
Stir...
And enjoy!
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