Begin by boiling 3 cups of water in a saucepan. Once at a rolling boil, add 25-30 dried blue pea flowers or the equivalent of 4-5 tea bags. Let steep for 20-30 minutes, then strain and pour into ice cube trays. Freeze overnight.

Retrieve your frozen blue tea ice cubes from the freezer and crush them in an ice-crushing blender or with a mallet in a sturdy freezer bag. Store the crushed blue ice in the freezer.

In a medium saucepan, combine 1¼ cups of fresh lemon juice and 1½ cups of white sugar, stirring over medium heat until the sugar dissolves. Simmer gently for about 10 minutes. Remove from heat and add another ½ cup of lemon juice. Cool before storing.

Grab a tall glass and fill it halfway with regular crushed ice, then layer the crushed blue ice on top until the glass is a quarter full.

Pour ¼ to ⅓ cup of your prepared lemon syrup over the ice. Top with 4 cups of club soda. If desired, mix in 8 fl oz of vodka, tequila, or gin.

Add a scoop of extra crushed butterfly pea magic ice on top. Serve with fun stirring sticks and colorful straws.