Brazilian Mounjaro Recipe
30kcal
Ingredients
- 500 ml water
- 2 tbsp dried butterfly pea flowers
- 1 tsp honey
- 1 tsp fresh ginger sliced
- 1 lemon juiced
- 1 tbsp apple cider vinegar
Method
- Start by boiling 500 ml of water in a saucepan. If you’re using ginger (and I highly recommend you do!), add it now. This step ensures the flavors and color from the butterfly pea flowers fully infuse.
- Once the water reaches a rolling boil, remove it from heat and add the dried butterfly pea flowers. Let them steep for 10 minutes—this patience rewards you with that stunning blue hue and delicate floral notes.
- Strain the mixture if you prefer a clear drink, or leave the flowers in for a rustic touch. I sometimes skip straining—it feels like sipping a little piece of nature!
- Stir in honey, lemon juice, and apple cider vinegar. The magic happens here: the acidity turns the blue into a mesmerizing purple. It’s like a science experiment you can drink!
- Pour it hot into your favorite mug for warmth, or let it cool slightly and serve over ice for a revitalizing cooler. Either way, it’s pure bliss.
Nutrition
Calories30kcalCarbohydrates8gSodium5mgPotassium50mgSugar6gVitamin C10mgCalcium10mgIron0.1mg
Notes
For a sugar-free version, swap honey with a dash of stevia or skip it entirely—the lemon and apple cider vinegar still shine. Store leftovers in a sealed jar in the fridge for up to 2 days. The color deepens over time—stir before serving!