Butterfly pea flower syrup is a simple, naturally colored sweetener to add to your favorite sweet dishes and it’s so easy to make! These flowers not only produce an absolutely gorgeous plant dye, but they’re also good for you. There are only three ingredients, so it’s super easy to make! Use your favorite sugar to make this syrup; we even have a method for using keto sugar for a low-carb option. 
More Butterfly Pea Flower Recipes for Later:
(Butterfly Pea Flower) Mint Ice Cream
What is Simple Syrup Made Of?
The beauty of making your own simple syrup is that it is, indeed, simple! Sugar and water and the only two ingredients in most simple syrups.
- Because this syrup is special, it also includes butterfly pea flower tea to provide anti-oxidents and lovely natural color.
The Moody Mixologist has a fantasticly comprehensive article on how to make simple syrups in a variety of ways and with a variety of add-ins, if you’d like to expand your inventory after you make this butterfly pea flower syrup. I think you’ll find that these simple syrups work well in so many recipes. Like:
- Milkshakes
- Ice Cream
- Confections like marshmallows
- Sweet Rice
- Cookies (Try our Low Carb Herbal Macaroons, for example)
- Frosting
- Whipped Cream
The Process of Making the Flower Syrup
Before you get started making butterfly pea flavor syrup, you’ll want to gather your equipment. Simple syrups are a bit sticky, so being prepared is a good idea.
Gather:
- A teapot to steep the butterfly pea tea
- Your heaviest bottomed saucepan
- Heat-tolerant mixing spoon
- Glass jar with a lid
Making the butterfly pea flower syrup doesn’t take much time at all, after that.
How to Make Butterfly Pea Flower Syrup
Make butterfly pea flower tea to naturally color this simple sugar syrup to add to sweets and baked goods.
Butterfly Pea Flower Syrup
Ingredients
Buttefly Pea Flower Tea
- 1/4` Cup Buttefly Pea Flowers
- 1 1/4 Cup Boiling Water
Simple Syrup with Butterfly Pea Flower Tea
- 1 Cup Butterfly Pea Flower Tea
- 1 Cup Organic Cane Sugar
Instructions
Make Butterfly Pea Flower Tea Concentrate
- Steep 1/4 cup butterfly pea flowers in 1 1/4 cup of boiling water in a heat-proof container for at least three hours or overnight.
- Strain out the botanical material and compost it or use it again to make tea. There's so much color in these flowers!
Make Simple Sugar Syrup with Butterfly Pea Flower Tea
- Add 1 cup of sugar and 1 cup of butterfly pea flower tea in a saucepot over medium heat.
- Stir slowly until sugar has dissolved. Remove from heat. While still warm, drain the syrup into a glass jar with a lid.
- Allow to cool completely and store in the fridge for about two weeks. Because this recipe may have stray remnants of botanical material in it, use it within two weeks.*
Notes
Syrup Notes
If you’d like to make a sugar syrup that will last a little longer in the fridge, add two cups of tea for every one cup of sugar. Sugar is a natural preservative, so the more there is in the syrup, the longer it will last. It will be twice as sweet, though, so use sparingly!
You can make this low carb and keto-friendly by switching out the cane sugar with erythritol or monk fruit sugar. Don’t overheat this erythritol syrup or it will crystalize.
You can use butterfly pea flower syrup in place of other liquid sugars in most recipes at a 1:1 ratio. Other liquid sugars include:
- Corn Syrup
- Molasses
- Maple Syrup
For example, when I make blue marshmallows, I replace the corn syrup called for in most recipes with the buttefly pea flower syrup. Corn syrup is a nasty sugar, in my opinion. The high fructose corn syrup is extremely poor for our health, but even simple corn syrup tastes yucky.
I’d much rather make my own simple sugar syrup to use in recipes!
–>>Pin This Recipe For Later<<–
Out of curiosity, can you use the butterfly powder, instead of the actual flowers?
Great question! Yes, you can, but there will flower sediment in your syrup. To reduce that, you could use an empty tea bag or secure it tightly in a coffee filter. You might be able to pour the syrup through a cheesecloth to sieve out the powdered flower.
Or you could simply decide you don’t mind flower powder in your syrup! 🙂
You said 2c tea to 1c sugar followed by
“Sugar is a natural preservative, so the more there is in the syrup, the longer it will last. It will be twice as sweet, though, so use sparingly!”
Shouldn’t it be 2c sugar to 1c tea if sugar is a preservative? Or am I not understanding this correctly?
Thank you so much for catching that, Marcia – what would I do without you?!
I’ll correct that right now, but yes, for longevity you can add two cups of sugar to one cup of tea.