Butterfly Pea Flower Syrup
Make butterfly pea flower tea to naturally color this simplesugar syrup to add to sweets and baked goods. We've included a Keto-friendly version, too!
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
*If you'd like to make a sugar syrup that will last a little longer in the fridge, add two cups of sugar for every one cup of tea.
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 switch out cane sugar for any keto granulated sugar like erythritol. Be careful not to simmer low carb sugar as it will readily form crystals.
Tried this recipe?Let us know how it was!