Ready for a beautiful mix of purple and green? If yes, then this recipe is exactly what you need! This lemonade with matcha and butterfly pea flower, also known as Clitoria ternatea, is a delight for eyes and taste buds. It looks incredible and tastes divine! This drink is perfect for a hot summer day or to brighten your mood when the sky is gray. We think you don’t need more convincing to give it a try. 😉
Sugar syrup – ingredients:
water – 1 cup
sugar – 1/2 cup
freshly squeezed lemon juice – 1/4 cup (from one lemon)
Butterfly pea flower tea – ingredients:
dried butterfly pea flowers – 2 teaspoons
warm water – 1 cup
Matcha – ingredients:
Moya Matcha (Traditional or Daily) – 3g
warm water – 50 ml
Preparation:
Start by preheating the oven to 190°C. Then, proceed to prepare the browned butter. In a large saucepan, melt ½ cup (120 g) butter over medium heat. Stir frequently until it foams and turns brown (about 4 minutes). Transfer browned butter to a bowl and let cool for a minute. Next, cut the remaining butter into smaller pieces and add them to the browned butter. They should melt without foaming and sizzling; test with one piece before adding the rest.
In a large bowl, combine the butter with brown and white sugar and mix well. Add an egg and two large egg yolks, then beat for about 30 seconds, until the sugars melt and the mixture is smooth. Add the flour, baking soda, matcha powder, and salt. Use a rubber spatula to gently combine the ingredients until fully incorporated. Fold in the chopped white chocolate.
