Galaxy Booch Lemonade – Nessalla Kombucha

Galaxy Booch Lemonade


  • NessAlla Lemongrass Ginger Kombucha
  • 25-30 dried Rishi Tea Butterfly Pea Flowers
  • 2 1/2 cups boiling water
  • 2 cups fresh lemon juice (approx. 10-12 lemons)
  • 1 1/2 cups sugar (white or brown sugar will work)
  • Crushed ice
  • Lemon wheel (for garnish)


Don’t just elevate your cocktail game, astral project it into the cosmos with the Galaxy Booch Lemonade. Keep it boozy or make a mocktail. No matter how you make it, you’ll agree that this is one far out cocktail. A big thanks to The Flavor Bender for the inspiration – check them out for more amazing recipes.

Step 1: Make Magic Ice Cubes


Steep Rishi Tea Butterfly Pea Flowers in boiling water for about 20-30 minutes, achieving a deep blue color. Decant fully and allow to return to room temperature. Once cooled, pour tea into ice cube trays. Freeze overnight (or, y’know, once ice cubes are formed).

When ready to assemble beverage, crush ice into small, intact chunks using an ice crushing blender. Keep it chunky! You don’t need to create a slurry, just small chunks of ice. Set aside in freezer until needed. Tip: some extra water may be needed to help with blending the ice cubes.

Step 2: Make lemon syrup

This will yield about 2 1/2 – 3 cups


In a saucepan, mix lemon juice and sugar. Stir over medium heat until sugar is dissolved. Bring syrup to a simmer. Allow to simmer for about 10 minutes until slightly thickened.

Let syrup cool and transfer to a glass jar or bottle. Keep syrup in fridge until ready to use.

Step 3: Assemble Galaxy Booch Lemonade


Fill 1/3 glass with regular crushed ice. Fill another 1/3 of glass with crushed Magic Ice. Pour 1/4 – 1/3 cup of lemon syrup into glass and top with NessAlla Lemongrass Ginger Kombucha (or your favorite flavor). Top with a little extra crushed Magic Ice and enjoy. Add vodka to turn this into a delicious cocktail. Garnish with lemon wheel.