|Water, divided||6 cups|
|Dried pea flowers||1/4 cup|
|Basil and Anise Syrup|
|Club House Basil Leaves||1 tsp|
|Basil & Anise Syrup, chilled||1 cup|
|Freshly squeezed grapefruit juice, chilled||1 cup|
|Prepared unflavored kombucha, chilled||1 cup|
|Cold water||1/4 cup|
|Chilled seltzer water, divided||1 cup|
|Orchid flowers, to garnish (optional)||4|
For the colored ice, bring 1 cup (250 ml) of the water to boil in small saucepan on medium-high heat. Add pea flowers; steep until flowers are hydrated and water is tinted blue. Strain through a fine sieve; discard flowers. Mix blue pea flower tea with remaining 5 cups (1.25L) water in large glass measuring cup, stirring until well blended. Pour mixture into ice cube trays. Freeze at least 4 hours or overnight.
For the Basil & Anise Syrup, mix all ingredients in a small saucepan. Bring to simmer on medium heat. Remove from heat. Let stand 10 minutes, stirring occasionally to dissolve sugar. Strain mixture through fine sieve. Cool to room temperature. Refrigerate until chilled.
To make the Grapefruit Kombucha, mix Basil & Anise Syrup, grapefruit juice, unflavored kombucha and water in large glass measuring cup.
To serve, shave pea flower ice cubes using a food processer or ice shaver. Place 3/4 cup (175 ml) of the shaved ice into bottom of beverage glass. Place orchid in glass on top of ice. Layer with an additional 1/4 cup (60 ml) of the shaved ice.
Mix 3/4 cup (175 ml) Grapefruit Kombucha and 1/4 cup (60 ml) seltzer. Pour over ice and serve immediately to reveal color-changing beverage. Repeat with remaining ingredients to make 4 beverages.