Grapefruit Basil Kombucha Mocktail with Butterfly Pea Flower Shaved Ice

Grapefruit Basil Kombucha Mocktail with Butterfly Pea Flower Shaved Ice

Grapefruit Basil Kombucha Mocktail with Butterfly Pea Flower Shaved Ice

Prep Time
10 Minutes
Cook Time
10 Minutes
This gorgeous drink is as delicious as it is gram-worthy! Shaved pea flower flavoured ice instantly transforms from blue to purple when topped with a mixture of grapefruit and kombucha. Chilled seltzer adds a hint of fizz to finish off this refreshingly fun, faux-cocktail.
  • Coloured Ice:

  • 1.5 litres water, divided

  • 3 tablespoons dried pea flowers

  • Basil & Anise Syrup:

  • 125 grams (5 ounces) sugar

  • 175 millilitres (6 fluid ounce) water

  • 2 tablespoons Anise Seed

  • 1 teaspoon Dried Basil

  • Grapefruit Kombucha:

  • 225 millilitres (8 fluid ounce) Basil & Anise Syrup, chilled

  • 225 millilitres (8 fluid ounce) freshly squeezed grapefruit juice, chilled

  • 225 millilitres (8 fluid ounce) prepared unflavoured kombucha, chilled

  • 75 millilitres (3 fluid ounce) cold water

  • To serve:

  • 225 millilitres (8 fluid ounce) chilled carbonated water

  • 4 orchid flowers, to garnish (optional)

Cooking tip
  1. If you don’t have ice cube trays, freeze pea-flower tinted water in multiple resealable plastic bags. Break ice into manageable chunks when ready to shave in food processor.
  2. To shave ice cubes, place about 500g ice cubes in food processor. Pulse until desired texture, usually about 10-20 seconds. Remove any remaining large chunks of ice. Use immediately.
  3. Don’t shave ice until you are ready to serve. Shaved ice will melt quickly, and you will lose the color-changing effect when the Kombucha meets the ice!


  • 1 For the Coloured Ice: Bring 250ml of the water to boil in small saucepan on medium-high heat. Add pea flowers and steep until flowers are hydrated and water is tinted blue. Strain through a fine sieve then discard flowers. Mix blue pea flower tea with remaining water stirring until well blended. Pour mixture into ice cube trays and freeze at least 4 hours or overnight.
  • 2 For the Basil & Anise Syrup: Mix all ingredients in a small saucepan. Bring to a simmer on medium heat. Remove from heat and let stand for 10 minutes, stirring occasionally to dissolve sugar. Strain mixture through a fine sieve, then cool to room temperature. Refrigerate until chilled.
  • 3 For the Grapefruit Kombucha: Mix the Basil & Anise Syrup, grapefruit juice, unflavoured kombucha and water in large glass bowl.
  • 4 To serve, shave pea flower ice cubes using a food processer or ice shaver. Half fill a glass with the shaved ice. Place orchid in glass on top of ice, then cover with a little more of the shaved ice.
  • 5 Mix 150ml (¼ pint) Grapefruit Kombucha and 75ml (3fl oz) carbonated water. Pour over ice and serve immediately to reveal color-changing beverage. Repeat with remaining ingredients to make 4 beverages.