Skip to main content

Magical Color-Changing Iced Tisane


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...


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
  • 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



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.


To serve, place ice in serving glasses. Pour the tisane over the ice.


Squeeze in lemon juice a little bit at a time until you get the color that you want. 


Stir...


And enjoy!

Comments

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P