If you're after a butterfly pea flower gummy recipe, this one pairs the botanical world's most photogenic flower with tart, sweet raspberry. You infuse the dried flowers into MCT oil, then blend that oil into a batch of Raspberry Gummy Mix — no stovetop, no guesswork. Butterfly pea flower is famous for color, and while there's chemistry worth knowing before you start, the result here is a chewy raspberry gummy with a genuine botanical backbone.
What is butterfly pea flower?
Butterfly pea flower (Clitoria ternatea) is a flowering vine native to Southeast Asia, where its dried petals have been brewed as caffeine-free "blue tea" for generations. It's approved in the U.S. as a color additive, and it turns up everywhere from Thai desserts to color-changing cocktails. In the kitchen it behaves like any other dried flower: infuse it into a carrier and it lends its character to whatever you make next.
Why butterfly pea flower turns blue and purple
The color comes from anthocyanins, the same pigment family found in blueberries and red cabbage. Steeped in water, the petals release a deep blue; add something acidic like lemon or lime and the pigment shifts toward purple and pink. That reaction is why butterfly pea is a favorite for teas and drinks. One thing worth knowing: those pigments are water-soluble, so they show up most dramatically in water-based recipes. In an oil infusion like this one, you're carrying the botanical rather than the blue - the raspberry mix drives the color of the finished gummy. (If chasing color is your goal, see the tip in the method below.)
What does butterfly pea flower taste like?
Mild, and mostly neutral - a light, faintly earthy, slightly woody note closer to a soft herbal tea than a bold floral. That subtlety is exactly why it pairs so well with an assertive fruit like raspberry: it adds presence without stepping on the flavor that's meant to lead.
Raspberry and butterfly pea flower: making the pairing work
Raspberry is bright, tart, and sweet - a flavor that carries a gummy on its own. Butterfly pea sits underneath it as a soft, earthy backnote, so the two don't compete. Swapping the water for pineapple juice (as this recipe does) nudges the whole thing a touch brighter and more tropical, which flatters both. The raspberry mix supplies the color and the lead flavor; the infused oil brings the botanical.
Infusing butterfly pea flower into MCT oil
Infusing the whole flower into oil gives you a smoother result than stirring in powder, and it puts you in control of strength. Because the botanical lives in the oil, you set the intensity by how much you add. LĒVO's MCT oil is flavorless and colorless, so it delivers the flower without muddying the raspberry, and it stays liquid so it won't separate as the batch sets. A LĒVO C runs the infusion hands-free in a large batch, and the Gummy Candy Mixer heats and stirs the gummies in about fifteen minutes - no saucepan, no manual stirring, no guesswork.
Want more color? Because the blue is water-based, the way to bring it into a gummy is through the liquid, not the oil: brew the flowers into a strong tea and use that in place of some of the water. Just note that over a red raspberry base the blue will read muted — this trick shines brightest with light or citrus flavors.
How much butterfly pea flower oil to use
There's no single right amount — it depends on the strength of your infused oil and your taste, and infusing at home means you control both. The recipe below calls for up to 4 tablespoons per batch; start lighter, see how it sits, and adjust next time. As with any botanical, if you're pregnant or breastfeeding, take medication, or manage a health condition, it's best to check with a clinician first.
Frequently Asked Questions
Does butterfly pea flower have caffeine?
No, it's naturally caffeine-free, which is part of why it's such a popular base for teas and color-changing drinks.
What does butterfly pea flower taste like in a recipe?
Mild and slightly earthy. It contributes color and a soft herbal note more than a strong flavor, so it blends easily into fruit-forward recipes.
Can you infuse butterfly pea flower into oil?
Yes. Infusing the dried flower into MCT oil carries the botanical into your recipe. Its blue pigment is water-soluble, so for vivid color you'd brew it into water or tea instead, but for a botanical infusion, oil works well.
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