SUNSET LEMONADE

SERVES 10 / PREPARATION 15 MINUTES

Jazz up a classic pink lemonade with some extra colour to make this pretty and refreshing cooler.

BUTTERFLY PEA SYRUP

10 butterfly pea flowers (can be purchased from Wah Lee Co)

60g sugar

Bring 140ml water to the boil in a pot. Once boiled, remove from the heat and add the flowers and leave to brew for 10 minutes. Remove the flowers, add the sugar and return to the heat to cook until the sugar dissolves. Leave to cool until ready to assemble.

STRAWBERRY SYRUP

1 punnet strawberries, stems removed

100ml lemon juice

100g sugar

200ml water

Put all the ingredients into a blender. Blend for a few seconds until slightly frothy, then pass through a fine sieve and keep until ready to assemble.

TO ASSEMBLE (FOR EACH GLASS)

20ml butterfly pea syrup ice

150ml sparkling water

50ml strawberry syrup

Pour the butterfly pea syrup in the bottom of the glass. Add a handful of ice and then pour in the sparkling water. Slowly pour in the strawberry syrup and enjoy. This tastes best when it is stirred together.