Step 1: Prepare the Butterfly Pea Flower Infusion. Bring 2 cups of filtered water to a near boil (around 200°F or 93°C). Add the dried butterfly pea flowers to a heat-proof pitcher or large mug. Pour the hot water over the flowers and let them steep for 5-10 minutes, or until the water turns a deep, vibrant indigo blue. Strain the flowers out and discard them, reserving the concentrated blue liquid. Let it cool completely.
Step 2: Make the Simple Syrup. In a small saucepan, combine 1 cup of granulated sugar and 1 cup of water. Heat over medium heat, stirring until the sugar is completely dissolved. Remove from heat and let the simple syrup cool completely.
Step 3: Squeeze the Lemons. While the blue infusion and simple syrup are cooling, juice enough fresh lemons to yield 1 cup of lemon juice. Make sure to strain out any seeds or excessive pulp.
Step 4: Assemble the Lemonade Base. In a large pitcher, combine the cooled butterfly pea flower infusion and the cooled simple syrup. Stir well.
Step 5: The Big Reveal! Fill individual serving glasses with ice. Pour about 3/4 of the way full with the blue butterfly pea flower and simple syrup mixture. Now, slowly pour the fresh lemon juice into each glass. Watch in amazement as the deep indigo liquid transforms before your eyes into beautiful shades of purple and pink!
Step 6: Garnish and Serve. Garnish with fresh lemon slices, mint leaves, or even a few fresh butterfly pea flowers if you have them. Serve immediately and enjoy!