Sunshine Mama mocktail with Bluebird Dandelion Sugar

Recipe

A floral mocktail that turns purple when the butterfly pea syrup meets the lemon, rimmed with Bluebird Dandelion Sugar. Made with blueberries and Spindrift.

Sunshine Mama mocktail with Bluebird Dandelion Sugar

Cooking ingredients

The Fancy Ice Cubes
Make these first — freeze 2 hours

  • Dried dandelion flowers
  • Dried butterfly pea flowers
  • Dried hibiscus

Butterfly Pea Flower Syrup

  • 1 cup hot water
  • 1 cup dried butterfly pea flowers
  • ¾ cup honey

The Drink

  • 10 fresh blueberries
  • Bluebird Dandelion Sugar (for the rim)
  • Flower ice cubes
  • 1 oz fresh lemon juice
  • Spindrift pink lemonade
  • 1 oz butterfly pea flower syrup
  • Lemon slice + fresh flower to garnish
Sunshine Mama mocktail made with The Salted Roots Bluebird Dandelion Sugar

Do it

  1. Fill an ice cube tray with water, drop a small pinch of dandelion, butterfly pea flower, and hibiscus into each cube. Freeze at least 2 hours.
  2. Steep 1 cup butterfly pea flowers in 1 cup hot water for 5 minutes. Strain, stir in ¾ cup honey until dissolved. Let cool. Keeps in the fridge up to a week. This syrup is the part that turns the drink purple once it meets the lemon juice. The Bluebird Dandelion Sugar on the rim is there for flavor, not for the color.
  3. Muddle 10 blueberries in the bottom of your glass.
  4. Run a lemon wedge around the rim and dip in Bluebird Dandelion Sugar.
  5. Add flower ice cubes, 1 oz lemon juice, and 1 oz pea flower syrup.
  6. Top with Spindrift pink lemonade. Garnish with a lemon slice and fresh flower and hand it to her.

→ Read the full Mother's Day story behind this drink

Tip for cooking

Want to spike it? Add 1.5 oz vodka or rum. She deserves it.