Ingredients
- 80g stevia
- 25g sugar
- 4 mandarins
- 6 lemons
- 4 limes
- 1 cup of regular strength Thé Paon butterfly pea tea
- soda water
- crushed iced
Garnishes : dried citrus slices and edible flowers
Method
Day 1 : To make the citronade syrup, dissolve the stevia and sugar into 250mL water. The solution will go cold as the stevia dissolves (an endothermic reaction for the science buffs out there), so you may need to heat it gently to dissolve completely.
Zest the mandarins, lemons, and limes and add to the sweet syrup. Juice the citrus and add to the mix.
Cover, and let the zest infuse overnight in the fridge.
Day 2 : Using a sieve, filter out the zest and the pulp into a clean jug. Make sure to press a spoon against the remaining zest to get all the liquid out. Adjust the sweetness to your taste – remember, it will be diluted with soda water and tea, so it needs to be tangy.
Fill a tall glass up with crushed ice. To make the layers, add your citronade syrup to about 1/4 or 1/3 of the glass. Top up with ice.
Next, add the soda water – it will form a neutral pH layer and will allow you to get good separation of the coloured layers.
Slowly add the butterfly pea tea (either flavoured or Pure Butterfly Pea) onto the ice by pouring onto the back of a spoon. Stir gently to mix the flavour layers – or mix more thoroughly if you want a yellow and purple. If your layers do not form easily or if the drink turns brown (yellow + purple = brown), add more soda water next time.
Tip : Crushed ice dissolves faster into the drink and is easy to make. Simply wrap ice cubes in a clean tea towel or plastic freezer bag and bash on a sturdy surface with a rolling pin or pot.
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