Place the dried blue pea flowers and raspberries in two separate 2 ½ cup capacity bowls or jugs.
Pour 2 ¼ cups of boiling water over both. Stir, cover and set aside.
Leave the blue pea flower tea to brew for about 5 minutes until dark blue. Strain. Let the tea to cool down.
Leave the raspberries in the water for 10 - 15 minutes. Strain (you don’t need to extract any pulp from the raspberries). Let the pink liquid cool down.
Once they have cooled down, fill your ice cube trays with the pink and blue water and freeze overnight.
Place the water and sugar in a saucepan. Heat over medium-heat while stirring occasionally until the sugar dissolves and the syrup boils. Remove from the heat and let it cool down to room temperature. (if you like your lemonade to have a very slight bitterness along with its tanginess, use a zester to grate a loose ¼ cup of rind into it - about 4 large lemons).
Squeeze enough lemon juice to make 2 cups of lemon juice. Combine the zest and lemon juice and set aside until the sugar syrup (simple syrup) cools down.
Mix the Lemon juice and simple syrup together. Keep it covered in the fridge in a glass bottle. This can be kept for a few days, and you can make lemonade with soda water or plain water by mixing in a 1:2 ratio for a strong lemonade (or add more soda or water for a more diluted lemonade).
Purple and Pink Slushies
Place the blue pea ice cubes in an ice crushing blender. Blend until you have shaved ice (or add ¼ cup of water or vodka to help with crushing the ice in a regular blender).
Place the pink raspberry ice cubes in the ice crushing blender, and blend to have shaved ice.
Fill each of your 1 cup capacity glasses with crushed blue ice at the bottom, and then crushed pink ice. Pour ½ cup of the lemonade syrup over the ice (ideally IN FRONT of your kids/guests to see the blue to bright purple color change!). Serve with a spoon/straw.
Mix 1 cup of blue pea flower tea with ½ cup of lemonade syrup and pour it into popsicles molds. Leave it in the freezer for 3 - 4 hours until it just starts to freeze.
Mix 1 cup of raspberry water with ½ cup lemonade syrup and pour on top of the hardened (but not frozen) purple layer to fill the popsicle molds. Cover, insert popsicle sticks and freeze overnight. Unmold and serve.
Recipe from The Flavor Bender by Dini Kodippili
Color changing Purple and Pink Lemonade Slushies and Popsicles https://www.theflavorbender.com/color-changing-purple-pink-lemonade-slushies-popsicles/