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Butterfly Pea Lemonade with Ombré Boba

Are you ready to take a sip from a cup of this too pretty to drink Butterfly Pea Lemonade with Ombre Boba made from both the Suncore Foods® Blue Butterfly Pea Supercolor Powder in the boba and Suncore Foods® Butterfly Pea Superbloom in the tea? The combination of pleasant floral nots, dreamy hues, sweet & chewy boba, we're sure it'll be one of your favorites! It's so tasty and refreshing. The best part is the simple !

Ingredients

Ombré Boba:
Divide recipe below into 3 or 4 batches, using 1/64 tsp - 1/2 tsp of Suncore Foods® Blue Butterfly Pea Supercolor Powder to determine desired shade:
130g tapioca starch
60g white granulated sugar
70ml water
Honey

Lemonade:
150g (3/4 cup) sugar of choice
950ml (4 cups) water
150ml (2/3 cup) fresh lemon juice

Blue Butterfly Pea Syrup:
3 tbsp Suncore Foods® Butterfly Pea Flowers Superbloom
50g (1/4 cup) sugar
60ml (1/4 cup) hot water



Directions

1. Ombré Boba — Combine tapioca starch (minus 2-5g) and Blue Butterfly Pea Supercolor Powder in small bowl. Mix and set aside. Stir sugar, water, and the remaining tapioca starch in a small saucepan on medium heat. As soon as it starts to boil and mixture starts to thicken, take it off the heat and let cool for 1-2 minutes. Add starch/powder mixture in batches. Once a shaggy dough forms, dump onto counter and knead until dough is soft and not sticky to your hands, adding as much of the flour mixture is needed. Keep dough covered while rolling into desired boba ball size. Sprinkle extra tapioca starch over finished pearls to prevent them from sticking. Bring water to boil in a small pot, and add the pearls. Stir quickly to prevent them from sticking to bottom of pan. As soon as they begin to float to the top, reduce heat to med-low and simmer for 20 mins uncovered. Remove from heat, cover, and let it stand for 20-30 minutes.
Drain the boba pearls and run under cold water. Place them into a bowl, add desired amount of honey, stir, and it’s done!

2. Lemonade — Combine 1/2 cup water and sugar in a small saucepan and bring to boil, stirring until sugar is dissolved. Allow to cool, cover, and refrigerate until chilled. Juice fresh lemons. In a pitcher, stir together lemon juice, chilled syrup, and remaining 3.5 cups of water. *Note: adjust sugar and lemon juice to your tartness/sweetness level.

3. Blue Butterfly Pea Syrup — Combine ingredients in small bowl and stir. Let it steep for 15 mins. Press flowers against side of bowl with a spoon to release all their color. Discard flowers when desired color is reached!

 


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