Indigo Bloom

01

What you’ll need

• 2 teaspoons food-grade dried butterfly-pea flowers
• 250 mL boiling filtered water
• 1 cup fresh or frozen blueberries
• 2 tablespoons pure maple syrup
• 60 mL filtered water
• 3 tablespoons fresh lemon juice
• 1/8 teaspoon fine sea salt
• 250 mL plain chilled club soda
• 2 large clear ice cubes
• 6 fresh blueberries, for garnish
• 2 wide strips lemon peel, for garnish

02

Mix the drink

1. Place the butterfly-pea flowers in a heatproof cup, pour over the boiling water and steep for 8 minutes. Strain through a fine sieve, cool, then refrigerate for at least 30 minutes until thoroughly chilled.
2. Combine the blueberries, maple syrup and 60 mL water in a small saucepan. Bring to a gentle simmer over medium heat and cook for 5 minutes, pressing the berries with a spoon until they release their juice.
3. Strain the blueberry mixture through a fine sieve, pressing gently to extract the liquid without forcing through skins. Cool the syrup completely, then stir in the lemon juice and salt.
4. Divide the blueberry-lemon syrup between two chilled glasses. Add one large clear ice cube to each glass.
5. Hold a bar spoon just above the blueberry layer and slowly pour half of the chilled butterfly-pea tea over the back of the spoon into each glass. The tea will shift from blue toward violet where it meets the lemon.
6. Top each glass slowly with half of the chilled club soda, keeping the layered colour visible. Do not stir before serving.