Brew 1-2 teaspoons of dried butterfly pea flower in ½ cup of hot water. Let it steep for 5 minutes, then strain it and let it cool completely. To cool it faster, place it in the fridge for 10-15 minutes. The tea should be a deep blue color.

In a cocktail shaker or a jar with a lid, mix the cooled butterfly pea flower tea, white grape juice, lemonade, and raspberry syrup. Add ice to the shaker and shake well for about 15 seconds to chill the mixture and blend the flavors. Pour it over ice in a glass.

Spoon 2-3 tablespoons of raspberry popping boba into the glass. They will sink to the bottom and look beautiful through the clear glass. Lightly stir the drink to distribute them evenly.

To create layers, pour the coconut milk slowly over the back of a spoon held just above the surface of the drink, which helps it float on top rather than mix in. For a frothier top, froth the coconut milk for 20-30 seconds before pouring.

Add a wide straw so you can enjoy the popping boba. Serve the drink right away for the best color contrast. When you stir it, the blue and berry layers blend into a beautiful purple-blue swirl, completing the Summer Skies experience.