Butterfly pea flower tea creates a glorious natural purple colour. Combined with ginger, peppermint and chamomile, this recipe is a remedy for an upset, nauseated stomach.
BUTTERFLY PEA FLOWER CHAMOMILE RECIPE
about 4 cups
4 cups first ferment
1-2 heaping teaspoons butterfly pea flower tea powder
5-8 pieces of candied ginger
3 sprigs of fresh bruised peppermint (gently tap with the back of your knife to release the natural oils)
1 teaspoon dried chamomile flowers
- Make the first ferment and leave the jar in a warm place for 24-48 hours.
- Strain the grains and add the ingredients to the swivel top bottle with the first ferment water kefir.
- Seal up the bottle and leave it in a warm place for 24 hours for the second ferment.
- Open slowly, strain and enjoy!
NEED TO KNOW:
Refrigerate immediately. It can last there for up to 8 weeks before it turns to vinegar.
Beautiful butterfly pea flower tea is becoming a common ingredient in many brews these days. While many natural food stores or tea shops do carry butterfly pea flower tea, you can also easily purchase high quality, butterfly pea flower tea online.