710 milliliters (24 ounces) almost boiling water
20 butterfly pea flowers
15 grams finely shredded coconut
6 ounces mango nectar
6 ounces guava nectar
Small handful mint leaves
Assembly for each serving:
120 milliliters (4 ounces) butterfly pea tea
15 milliliters (1 tablespoon) lemon juice
120 milliliters (4 ounces) nectar
Mint sprigs, for garnish
1. Stir butterfly pea flowers into the almost boiling water and steep for 5 minutes. Strain and cool.
2. Spread out shredded coconut on a small plate. Rub the lemon wedge along the rim of 4 glasses. Dip the rim of each glass in the coconut to coat. Set aside.
3. Combine mango nectar, guava nectar, and mint leaves in a blender. Blend on medium speed for 10–20 seconds until mint is chopped. Strain to remove mint leaves.
4. For each serving: Add ice to a glass. Pour in 120 milliliters butterfly pea tea. Drizzle in 15 milliliters lemon juice (color will change to purple). Pour in 120 milliliters nectar. Garnish with a mint sprig.