- 3 tbsp dried butterfly blue pea flowers
- 2 cups hot water
- ½ cup sugar
- 1 lemon
- Steep butterfly blue pea flowers in hot water for 8 minutes.
- Strain and stir in sugar until fully dissolved.
- Pour into a shallow sheet pan or baking dish.
- Freeze until solid, then scrape with a fork to shave the ice.
- Serve with lemon juice on top and enjoy the color-changing effects!