Ingredients
Equipment
Method
Step 1
- Add the butterfly pea flowers and lavender buds to a 32-ounce mason jar. Fill the jar with room-temperature water and seal with the lid. Shake gently to distribute the herbs.

Step 2
- Place the jar in the refrigerator and allow the mixture to steep for at least 1–2 hours or overnight. The water will turn a deep blue color with a light floral aroma.

Step 3
- Wash the apples, limes, and ginger thoroughly. Core the apples and cut them into smaller pieces that fit into your juicer.

Step 4
- Juice the limes first, followed by the apples and ginger. This creates a fresh fruit juice base with natural sweetness and a little spice.

Step 5
- Remove the herbal infusion from the refrigerator and strain it through a fine mesh strainer into a clean pitcher to remove the flowers.

Step 6
- Combine the fresh apple-lime-ginger juice with the butterfly pea tea in a mixing pitcher. Start with a 50/50 ratio and stir gently. The drink will change to a vibrant purple color.

Step 7
- Fill glasses with ice if desired and pour the drink into the glasses. Serve immediately and enjoy the refreshing floral citrus flavor.

Notes
I like to prepare the butterfly pea and lavender tea ahead of time so the drink comes together quickly in the morning. You can adjust the ratio of juice and tea depending on how sweet or herbal you want the drink. The herbal infusion can be stored in the refrigerator for up to four days, while the fresh juice is best used within one day for the freshest taste.
