Step 1

Steep the dried blue pea flowers in boiling water for about 20 - 30 minutes, until the water turns very deep blue in color (the darker the color, the better).

Step 2

Strain the tea, and pour it into ice cube trays. Freeze until completely frozen (overnight).

Step 3

When needed, crush the ice in an ice crushing blender. (You can use some extra water to help with blending the ice, but remember not to crush all of the ice completely, and have some small chunks intact).

Step 4

Keep in the freezer until needed.

Step 5

Mix the lemon juice, lemon zest and sugar in a saucepan and heat over medium heat. Stir to dissolve. Bring the syrup to a simmer, and simmer for about 10 minutes until slightly thickened.

Step 6

Strain the syrup and let it cool down and store in a bottle in the fridge. This lemon syrup can be diluted at a 1:3 ratio to make regular lemonade.

Step 7

In a blender (that's capable of crushing ice), add the regular ice, lemon syrup and alcohol (if using). Blend until you have an icy mix. Add more ice if needed to keep the icy consistency.

Step 8

Keep this lemon slushie mix in the freezer until needed, but remember to stir it every few hours to keep it from re-freezing.

Step 9

Divide the lemon slushie between 4 glasses. Top with some magic ice. Add a splash of club soda or vodka.

Step 10

Add some extra crushed magic ice on top and serve with stirring sticks and straws.

Step 11

Fill ⅓ of a tall glass (about 11 oz) with regular crushed ice. Fill another ⅓ with the crushed magic ice. (Optional - add a dash of shimmery luster petal dust).

Step 12

Pour about ¼ - ⅓ cup of the lemon syrup into the glass and top it with club soda (or lemon lime soda).

Step 13

Add some extra crushed magic ice on top, and serve with stirring sticks and straws.