Serving size: for 6

• 10 g of Centralsun Butterfly Pea flowers
• 10 g Hibiscus
• 1 tbsp of agave syrup or Centralsun coconut palm sugar
• 1,5 litres of water
• Ice
• Lemon for serving

Preparation:

Bring 1.5 litres of water to boil in a pot, then turn off the heat. Add the hibiscus and Butterfly Pea flowers and the syrup. Stir and leave to infuse under the lid until the tea has cooled completely. Fill 1/3 of the jug with ice and strain the tea through a sieve. If desired, add some lemon wedges and serve immediately.