Butterfly Pea Syrup

5 from 2 votes

This butterfly pea syrup is a simple syrup made using blue butterfly pea flowers. It is homemade, natural and very easy to make!

Prep Time5

Cook Time5

Steeping Time5

Total Time15

Course: Dessert

Cuisine: Asian

Servings: ml

Calories: 3.9kcal

Measure water into a small pot.
Add the sugar and turn on the heat. Let the water come to a simmer. Stir to dissolve the sugar.
Turn off the heat. Add in the butterfly pea flowers and stir briefly.
Cover the pot with a lid and let the flowers steep in the syrup for 5 minutes.
Strain the syrup to discard the flower pulp. Press the flowers to remove as much extract as possible before discarding them.
Let the syrup cool down to room temperature before using or storing in the refrigerator.

You can use both fresh butterfly pea flowers or the dried version to make this syrup. Both will yield the same results. For optimum results, let the flowers steep in the hot syrup for about 5 minutes to allow all the extract and the color from the flowers to impart into the liquid.
The flowers can be substituted with butterfly pea flower powder. Substitute with one to one and half teaspoons of powder for the amount of flowers used in the recipe.

The syrup recipe on this page makes a rather concentrated butterfly pea syrup, hence the dark blue color of it. You can make your syrup lighter by using lesser flowers.

I do not, however, recommend adding too many flowers in making the syrup from what I have indicated in the recipe as the butterfly pea flower is a herb and it is always advisable to not overdo with herbs.