Blue Butterfly Pea and Marshmallow Root Infusion

A naturally blue, caffeine-free infusion with the mild, silky character of marshmallow root.

Ingredients

• A pinch of dried butterfly pea flowers
• 15–30 ml freshly boiled water
• 60 ml cut marshmallow root, measured loosely by volume
• About 475 ml cool drinking water
• Honey or sugar to taste, optional

Spoon measures: teaspoon = 5 ml; tablespoon = 15 ml. Australian 20 ml tablespoons need adjustment.

Method

1. In a heatproof jar, wet the butterfly pea flowers with boiled water. Stir and leave 1–2 minutes.
2. Add root and cool water. Stir, cover and refrigerate for at least 4 hours or overnight.
3. Strain through a fine sieve or clean muslin. Sweeten if desired and serve chilled.

Good to know

Keep refrigerated and use the same day after straining. Colour varies with the flowers and water. Source-based adaptation; not tested in-house.

Seek professional advice before drinking if pregnant, breastfeeding, taking medication or managing a health condition. Marshmallow root may affect oral medicine absorption; ask about suitable spacing.

Recipe basis: Rosalee de la Forêt at LearningHerbs. Instructions rewritten for Alpine Apothecary.

Herbs for this recipe

• Wildcrafted Marshmallow Root
• Butterfly Pea Flowers

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