Butterfly Pea Lemon Jelly Cups (Printable Version)
# What You Need:
→ Butterfly-Pea Tea Base
01 -
2 cups (480 ml) water
02 -
2 tablespoons dried butterfly-pea flowers or 2 blue pea flower tea bags
03 -
1/4 cup (50 g) granulated sugar
→ Jelly Mixture
04 -
2 teaspoons agar-agar powder or 1 tablespoon agar flakes (NOT gelatin)
05 -
1/2 cup (120 ml) cold water
→ Lemon Layer
06 -
2 tablespoons freshly squeezed lemon juice
07 -
1 teaspoon lemon zest (optional, for extra zing)
08 -
1 tablespoon honey or more sugar, to taste
# Steps to Follow:
01 -
In a small saucepan, bring 2 cups water to a boil. Add butterfly-pea flowers or tea bags and steep for 5–8 minutes until a deep blue color develops. Strain and discard the flowers or remove tea bags.
02 -
Stir in 1/4 cup sugar while the tea is still hot, mixing until dissolved.
03 -
In another saucepan, combine agar-agar powder with 1/2 cup cold water. Stir well, then bring to a gentle boil, whisking constantly for 2–3 minutes until agar fully dissolves. The mixture should be clear and thickened slightly.
04 -
Pour the hot butterfly-pea tea into the agar mixture. Stir to combine. Taste and adjust sweetness if needed.
05 -
Pour the blue jelly mixture evenly into 4 clear serving cups or glasses. Let cool to room temperature, then chill in the refrigerator until fully set, about 1–2 hours.
06 -
Just before serving, drizzle 1/2 tablespoon lemon juice over each jelly cup. Watch as the color shifts from blue to purple! Garnish with lemon zest if desired and a drizzle of honey or extra sugar for added sweetness.
# Additional Notes:
01 -
For a layered effect, pour half the blue jelly, let it partially set, then add lemon juice to the remaining jelly and pour on top for a purple layer.
02 -
Use a squeeze bottle to swirl lemon juice for a tie-dye effect.
03 -
Serve with fresh berries or edible flowers for decoration.
04 -
Pair with a crisp Riesling or a floral herbal tea.
05 -
Agar-agar sets firm at room temperature and is vegan. Do not substitute with gelatin.