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Boil the water on the stove or in the microwave and add the butterfly pea flower tea bags to it. Steep for about 30 minutes, until the water is deep blue.
Discard the tea bags (or strain out the loose tea) and then pour the tea water into an ice cube tray and freeze until solid (6-8 hours). If you don’t have an ice cube tray, transfer the tea to a container and chill in the refrigerator.
(Optional) If you’d like the color change to happen faster, crush some of the ice into varying chunk sizes using a mallet or blender. You want it to be somewhat coarse.
Fill some glasses or a pitcher half full with regular ice. Top with the pea flower ice.
Pour in the lemonade. If you don’t have ice cubed tea, gently pour the cooled liquid in on top of the lemonade in an ice-filled glass.
Give it a gentle stir with a spoon or straw to accelerate the color changing effect.
Top with additional crushed pea flower ice and a slice of lemon as garnish if desired.