Finally got around to trying this one cold brewed in lemonade. I used 4 tsp of leaf, and I didn’t bother to fussy pick so scrupulously this time since I figure the sweetness of the lemonade should be on my side with this one. For those wondering, the lemon in the lemonade does activate the colour change, but you lose the gradient effect; it’s purple from the off, rather than blue.
I feel like I’m getting there with this one, slowly. It’s nice like this, with prominent sour raspberry notes, the lemonade, and then a slightly funky aftertaste from the butterfly pea flowers. I could minimise the latter if I regulated the number of flowers, but it doesn’t bother me as much as it did when I tried it iced. It’s just all-round sweeter, I guess, and that masks a multitude of sins. I did worry a little about the green base with the extended brew time, but in actual fact it’s worked out fine. There’s a hint of grass, but it melds quite well with the sourness from the raspberry, and doesn’t scream “over brewed green tea” as loudly as I thought it might.
This one’s so high maintenance, it’s a unicorn, for sure! This method was the simplest I’ve tried so far, though – minimum fuss, and good results. I think we can call that a win.
