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Make simple sugar syrup by dissolving 1 cup of sugar and 1 cup of water over low heat for a few minutes until the sugar is completely dissolved, then set aside to cool down.
Steep the butterfly pea flower tea—combine a handful of butterfly pea flowers and 1 cup boiling water and steep for around 5 minutes.
In a large jug combine the sugar syrup, steeped blue pea flower liquid and the two remaining cups of water and mix.
At this point, you can add a few drops of lavender extract (for a soothing lavender taste), if wanted.
Now you have a deep blue butterfly pea flower tea. The moment you squeeze the lemon juice into the drink, the color turns purple.
To make the slushies, first steep the butterfly pea flower tea as mentioned above, pour it into ice-cube trays, and then let it freeze.
Prepare the lemonade syrup. Unlike above, the lemon will be mixed directly into the syrup for the slushie.
When you want to serve the color-changing slushies, use a food processor to crush the ice (or an ice-crusher).
Fill your glasses with the blue ice, pour some lemon syrup into each glass and then top up with water or sparkling water and mix.