Make your own Butterfly Pea Flower Syrup so you can make magical, color-changing drinks. From tea to cocktails, it’s a delicious and naturally colorful sweetener that can turn drinks from blue to purple to pink.
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About this Butterfly Pea Flower Syrup recipe
Few things impress at happy hour quite like a cocktail with a little drama. Whether it’s the swirling smoke of a smoked old-fashioned or the shimmer of a snow globe cocktail, I’m always drawn to drinks with a visual twist.
The first time I was served a butterfly pea flower cocktail, the syrup came in its own tiny shot glass * — when I poured it in, the color instantly shifted from deep blue to vibrant purple, and everyone at the table was captivated. That moment sold me on this magical ingredient.
Butterfly pea flowers are a vibrant blue blossom often used in Southeast Asian teas, and they naturally tint liquids a deep indigo hue. The real magic happens when you add something acidic — like citrus juice — which shifts the pH and transforms the color into vivid purple or pink.
Butterfly pea flower syrup is simple to make and perfect for creating color-changing cocktails, mocktails, and even coffee or tea drinks that truly stand out. And? It’s super easy to make.
More syrup recipes: Banana Syrup • Rhubarb Syrup • Passion Fruit Syrup
Why you’ll love this recipe
This butterfly pea flower syrup recipe adds flair to everyday sips — it stands out for a few great reasons:
- Butterfly pea flower syrup visually stunning. The vibrant blue hue and dramatic color shift make any drink feel instantly elevated and unforgettable.
- It’s incredibly versatile. Use it in cocktails, mocktails, iced tea, lemonade, lattes or even desserts — anywhere you want to add a pop of color and subtle, earthy flavor.
- This syrup is easy to make at home. With just a few ingredients and simple steps, you can whip up a batch of this show-stopping syrup in under 30 minutes.
- It’s a customizable alternative to purple gin. Instead of buying a specialty gin made with butterfly pea flowers, you can use this syrup to get the same striking color effect with any base spirit you love.
What are butterfly pea flowers?
Butterfly pea flowers are vibrant blue blossoms from the Clitoria ternatea plant, native to Southeast Asia.
They’re commonly used to make herbal tea and natural food coloring, thanks to their intense indigo pigment. These flowers are prized for their ability to change color when the pH shifts — turning purple or pink when mixed with something acidic like citrus juice.
You can order dried butterfly pea flowers * online or find them at specialty shops. The flowers have a mild, earthy flavor that’s slightly floral and a little grassy.
Tools & equipment
You will need a medium saucepan to prepare this butterfly pea flower syrup. A fine-mesh strainer * will help to strain out any solids, keeping your syrup smooth.
The other thing you need is something to store it in. You’ll want to get an airtight container to keep your syrups in — they must be stored in the fridge. A set of mason jars is a wise investment if you like making syrups. You can even add a mason jar pour spout lid to your jar for easy pouring.
Ingredients
Stock up on these simple ingredients to make butterfly pea flower syrup at home:
- dried butterfly pea flowers *: Sometimes sold as butterfly pea flower tea, these dried blue blossoms are known for their striking color and natural pH-sensitive properties. You can easily order them online, where they’re often sold in loose-leaf tea form.
- sugar: Any type of sugar will work because it is melted down once heated. Typically, I use cane sugar or granulated sugar. Brown sugar will work also but will change the color of the banana syrup, the color of whatever you use it in and the texture. Since brown sugar contains molasses, the texture of the syrup will be slightly thicker.
- water: Filtered water or distilled water will give you the best, purest results, but tap water is totally fine.
Instructions
Add butterfly pea flowers and water to a medium saucepan and place over medium-high heat. Bring to a boil, then reduce to a simmer for 15 minutes. Remove from heat.
Strain the hot liquid through a fine-mesh sieve * to remove the flowers and any solids. Measure the remaining liquid, then return it to the pot over medium heat. Measure out the same amount of sugar as the liquid. Stir until completely dissolved.
Remove from heat and let cool completely.
Store in a clean, food-safe, airtight container such as a mason jar in the refrigerate for up to 1 month.
Tips & tricks
Here’s how to make sure your butterfly pea flower syrup turns out just right!
- Strain the flowers out before adding sugar to avoid over-extraction and bitterness.
- Store the finished syrup in a clean, airtight bottle in the fridge for up to two weeks.
- For the most dramatic effect, serve the syrup separately and pour it into a citrus-based drink just before serving to watch the color shift happen in real time.
Storage tips & shelf life
Since this homemade, floral simple syrup doesn’t have a stabilizer, it is best to store it in an air tight container in the fridge. It will last up to 2 weeks when stored in the fridge.
You can also freeze simple syrup! If you need more ideas, I have a whole post with the best tips and tricks on how to store simple syrup.
Uses for Butterfly Pea Flower Syrup
Once you have your syrup, there are so many ways to use it!
Cocktails: Use this syrup in a gin-based drink like a butterfly gin and tonic or sub it in for purple gin to add that color-shifting magic. It’s also perfect for a dramatic love potion cocktail that’s sure to wow your Valentine or Galentine crew. At Halloween, use it in a witches’ brew cocktail for a bewitching effect.
Mocktails: Stir it into a color-changing lemonade or a Italian soda to watch the colors change with every sip — especially fun for parties or kids’ drinks.
Tea: Use it to make blue moon milk or stir the syrup into iced green tea, hibiscus tea or even a squeeze of lemon and hot water for a quick, colorful twist on a tea latte or herbal tonic.
Coffee: Mix a little into iced lattes (use this lavender latte as a guide) for a visually stunning drink with a hint of floral flavor — it’s especially gorgeous layered with milk.
FAQ
They’re easiest to find online, often sold as “butterfly pea flower tea” or loose-leaf flowers. Look for food-grade, dried blossoms with a deep blue color.
Yes, if you have access to fresh flowers, you can use them — just double the quantity, as dried flowers are more concentrated.
Yes! It’s great in lemonades, Italian sodas, teas, or simply stirred into sparkling water for a fun, alcohol-free drink with a magical twist.
Absolutely! This syrup lets you recreate the dramatic color effect with any base spirit, so you don’t have to buy a specialty gin.
More floral recipes
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Butterfly Pea Flower Syrup
ingredients
- ¼ cup dried butterfly pea flowers
- 1½ cups water
- ¾ cup sugar
instructions
- Add butterfly pea flowers and water to a medium saucepan and place over medium-high heat. Bring to a boil, then reduce to a simmer for 15 minutes. Remove from heat.
- Strain the hot liquid through a fine-mesh sieve * to remove the flowers and any solids. Measure the remaining liquid, then return it to the pot over medium heat. Measure out the same amount of sugar as the liquid. Stir until completely dissolved.
- Remove from heat and let cool completely.
- Store in a clean, food-safe, airtight container such as a mason jar in the refrigerate for up to 1 month.
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