Summer is a time that I’m sure most of us are reminded of our childhood. Playing outside in the sprinklers, late nights with fireflies and campfires + cooling off with an icy, refreshing lemonade. We’ve created a deliciously nostalgic drink to bring us back to the joyful times of summer + infused it with our favorite flower essences. Sparkling Butterfly + Hibiscus Lemonade Makes 1 - 16 oz drink. Ingredients ½ oz hibiscus simple syrup 1 cup ice 5 oz sparkling water 2 oz lemonade 1 oz butterfly pea flower tea 5 drops LOTUSWEI Joy Juice Elixir Edible flowers for garnish Method For the hibiscus simple syrup, in a small saucepan, combine 1 cup water, 1 cup agave syrup, and ¼ cup dried hibiscus flowers. Bring to a boil, then remove from heat and allow to steep for 30 minutes. Once the hibiscus syrup has cooled, store in an airtight container in the fridge. Syrup will keep for 2 weeks refrigerated. For the butterfly flower tea, combine 2 tablespoons dried butterfly pea flowers and 1 ½ cups hot water, let the tea steep for 15 minutes or until desired shade of blue is reached. Tea will keep in the refrigerator for 2 - 3 days. In a 16 oz cup, add hibiscus simple syrup. Fill glass with ice and pour in sparkling water. Top with lemonade + butterfly flower tea. Finish with 5 drops of Joy Juice Elixir and an edible flower or two. Interested in learning more about our favorite flower essences for summer? Join us on Saturday, June 22nd for SOLSTICE at SAN Center Phoenix. We’ll be discovering what the elemental change in season means with Acupuncturist Kiya Hunter + the opportunities Solstice brings with Herbal Astrologer Juliana Bishop. Explore the magical support of flowers for the season with LOTUSWEI Practitioner Kate Van Wyck + enjoy a nourishing food demonstration with SAN Center's Magic Maker Brandi Van Leer. Not sure you can make it to the full workshop? The store will be open from 10am-2pm and featuring our LOTUSWEI infused summer drink pop up. Come on in + get hydrated! Love + edible flowers,
