Creamy Coconut, Calamansi and Butterfly Pea Tea Soda with Lemon Basil
An original and refreshing drink made with a butterfly pea flower tea base, light coconut cream, calamansi juice, and fragrant lemon basil. When the citrus is added, the color shifts from blue to violet, creating an elegant, bubbly, and striking soda.
Ingredients
- 500 ml water (for the infusión)
- 6 g dried butterfly pea flowers (also llamada butterfly pea)
- 80 g sugar (for the jarabe)
- 12 g lemon basil leaves (divided)
- 120 ml coconut cream (well agitada)
- 100 ml calamansi juice (freshly squeezed)
- 1 g fine sea salt (realza the sabor)
- 600 ml very cold sparkling water (for terminar the soda)
- 400 g ice (for servir)
- 4 unit thin calamansi slices (for decorar)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
No declared allergens
Instructions
- 1
1. In a small saucepan, heat 500 ml (2.1 cups) of water until very hot, about 194°F/90°C, without letting it boil vigorously.
- 2
2. Add the dried butterfly pea flowers to the hot water, cover, and steep for 8 minutes. Strain the infusion and set aside.
- 3
3. While the infusion is still hot, add the sugar, 8 g lemon basil leaves, and the fine sea salt. Stir until fully dissolved and let it rest for 5 more minutes to perfume the syrup.
- 4
4. Strain again to remove the lemon basil. Let the concentrate cool to room temperature, then mix it with the coconut cream until smooth.
- 5
5. Stir the calamansi juice into the coconut-tea concentrate. Mix gently; the color will shift from deep blue to violet.
- 6
6. Divide the ice among 4 tall glasses. Evenly pour the concentrate into the glasses.
- 7
7. Top each glass with very cold sparkling water and stir once gently to keep the bubbles lively.
- 8
8. Garnish each glass with the remaining lemon basil leaves and a thin calamansi slice. Serve immediately, well chilled, ideally between 37°F and 41°F (3°C and 5°C).
Chef tips
For a silkier texture, chill the coconut cream before mixing. If you want more distinct layers, pour the sparkling water very slowly over the back of a spoon.
Substitutions
You can replace calamansi with a mix of 70 ml lime juice and 30 ml mandarin juice. Lemon basil can be replaced with regular basil plus a small strip of lemon peel infused into the syrup.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
Illustrative imageTeakhaus Teak Cutting Board
Stable base for chopping
- Stable surface for chopping
- Gentle on your knife edge
- Hand-wash and let it dry
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