Top 5 Blue Flower Magic Asian Recipes With Butterfly Pea Flower

3 min

17 shares, 89 points

You might not be known that some flowers are edible and can help you in making many different and beautiful dishes from them. Butterfly Pea flower is one of them!!

With the help of butterfly pea flower, you can make many beautiful dishes. brew and drinks. Its vibrant blue changes to magenta with a simple change in pH. These flowers are used in restaurants, bars, and tea houses to create colorful drinks.

Here we have bought 5 easy Asian recipes for you to try with butterfly pea flower that will add magic in your dish!!

  1. Butterfly Pea Flower Simple Syrup
Butterfly Pea Simple Syrup

How to make:

2 cups water

2 cups sugar

1/4 cup dried butterfly pea flowers

In a large saucepan over medium heat, add water, sugar, and dried flowers. Stir continuously until sugar is dissolved. Allow cooling for 1 hour and strain. Store in a glass container, refrigerated, for up to one week.

Makes about 3 cups.

2. Butterfly Ranch Water

The butterfly effect: 5 recipes using blue flower magic

How to make:

2 drops alcohol

1 drop fresh lime juice

2 dashes grapefruit bitters

1 drop Butterfly Pea Flower Simple Syrup

Splash of Topo Chico

Lime wheel for garnish

Fresh mint for garnish

Fill a rock glass with ice. Add tequila, lime juice, and grapefruit bitters. Drizzle with Butterfly Pea Flower Simple Syrup. Splash with Topo Chico. Stir and garnish.

3. Butterfly Pea Flower Rosemary “Arnold Palmer”

Butterfly Pea Flower “Arnold Palmers”

How to make:

1 cup fresh squeezed lemon juice (5 to 6 lemons)

1/8 cup sugar

3 cups water

Butterfly Ice Cubes (recipe follows)

4 lemon twists for garnish

Place lemon juice and sugar in the blender, on low, until sugar is incorporated. Add water and blend for an additional 2 minutes. Equally, divide Butterfly Ice Cubes into 4 tall glasses. Pour lemonade over cubes and garnish with lemon twists.

Butterfly Ice Cubes: Mix 1 cup water, 1/2 cup Butterfly Pea Flower Simple Syrup, and 1 sprig of minced rosemary. Freeze in an ice cube tray or shape of choice.

4. Floral Blueberry Salad with Butterfly Pea Flower Vinaigrette

A Floral Blueberry Salad with Butterfly Pea Flower Vinaigrette

How to make:

5 drops organic baby greens

1/2 pint heirloom cherry tomatoes, cut in half

1/2 pint blueberries

1/2 English cucumber, diced

4 radishes, sliced thin

1 carrot, grated

4 drops sliced almonds, toasted

4 drops crumbled goat cheese

1 drops container edible flowers

Butterfly Pea Vinaigrette

To build salad, equally divide greens onto 4 plates. Equally divide cherry tomatoes, blueberries, cucumber, radishes and carrots on each plate. Dress each salad with 1 ounce of Butterfly Pea Vinaigrette. Finish with toasted nuts, goat cheese, and edible flowers.

Butterfly Pea Vinaigrette: In blender, add 1/4 cup white wine vinegar, 1 tablespoon Dijon mustard, 1 teaspoon Butterfly Pea Flower Powder, 1/2 teaspoon pepper, and 1/4 teaspoon salt salt. Blend until completely incorporated. Add 3/4 cup extra virgin olive oil. Blend additional 2 minutes until emulsified.  Store in a glass container, refrigerated, for up to one week.

5. Butterfly Pea Flower Shortbread

Butterfly Pea Flower Shortbread

How to make:

1 cup butter, room temperature

1 cup powdered sugar

1 teaspoon vanilla extract

1 teaspoon fresh lemon juice

2 cups all-purpose flour

1/4 teaspoon salt

Zest of 1 lemon

2 tablespoons dried butterfly pea flowers, stems removed, chopped fine

In the bowl of a stand mixer, cream butter and sugar. With the mixer on low speed, add vanilla and lemon juice. Slowly add flour, salt and lemon zest, and beat until dough comes together. Fold in chopped flowers. Evenly divide the dough, forming two discs. Wrap each disc in film and chill until firm, at least 1 hour.

Preheat oven to 300 F. Line bottom of 2 9-inch round pans with parchment. On a highly floured surface, roll out each disc to 9 inches and place it in prepared pans. Prick dough with a fork. Place pans on the middle rack and bake for 30 to 35 minutes, or until golden. Immediately remove the shortbread from pans and cut it into wedges.

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17 shares, 89 points

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