• 2 L of water
• 45 ml (3 tbsp) or 12 g of dried rosemary or 24 g of fresh rosemary leaves*
• 45 ml (3 tbsp) or 5 g of dried organic lavender flowers or fresh*
• 2.5 ml (1/2 tsp) of butterfly pea powder
• 125 to 150 ml (1/2 to 2/3 cup) or 100 to 130 g of sugar
• the juice of 7 to 8 lemons

* To add flavor, we chose to infuse our lemonade with rosemary, a plant that helps with concentration and supports liver function, and lavender, well known for its bewitching scent and relaxing effect.

Alright. That's all well and good, but it's normal to run short on time sometimes. We have a ready-made lemonade, just for you!

• Rainbow lemonade - lavender & rosemary

1. Heat the water in a pot until simmering.

2. Add the rosemary and lavender, let steep 10 minutes covered, then strain.*

3. Add the butterfly pea powder and sugar, and stir to dissolve the sugar (the butterfly pea powder disperses but doesn't dissolve completely).

4. Let cool about 1 hour in the fridge.

(no panic, the lemon comes into play at serving time!)

*If you find the lavender taste too strong, you can let it steep for less time. So you'd put the rosemary in the water first, let steep 5 minutes, then add the lavender and let steep another 5 minutes.

Pour into serving glasses, over ice, then...

Put on a show

At serving time, gradually pour the juice of half a lemon or a whole lemon into each glass, to get a gradient of colors that will impress your guests!

Is it magic?

Why this gradient of colors, you wonder? It's thanks to the butterfly pea flower (Clitoria ternatea), also the star of our lunar latte with holy basil and lavender.

Butterfly pea flower dyes preparations blue, but when combined with an acid (like lemon juice), it turns purple/pink. By adding the lemon juice at serving time, you see the color change live and a magnificent gradient forming! Magic? Maybe.