Start by adding 1 tablespoon of dried butterfly pea flowers to ½ cup of boiling water. Let it steep for 5 to 7 minutes until the water turns deep blue. Strain the flowers using a fine-mesh strainer and let the tea cool to room temperature.

You can cool it faster by putting it in the fridge for 10 minutes. The tea must be cool before moving on, or it will melt your ice too quickly.

In a cup or small pitcher, mix guava juice, pineapple juice, passionfruit syrup, white grape juice, and lemonade. Stir gently until well combined. Taste it to check if it is bright, tropical, tangy, and sweet enough. If it needs more sweetness, add simple syrup a little at a time.

If it tastes too sweet, add a small squeeze of fresh lemon juice to balance it.

If you want a caffeine boost, stir 1 teaspoon of green coffee or white tea extract into the juice mixture. It won't change the flavor much, but it will give you a light energy boost. Use a tall, clear glass to show off the colors. Fill it with crushed ice, which helps separate the liquids better than cubed ice.

Slowly pour the tropical juice mixture over the ice until the glass is about two-thirds full. Don't stir yet; let it settle into the ice. Spoon 2 to 3 tablespoons of mango-pineapple popping pearls into the glass. They will sink slightly into the tropical juice, as Starbucks serves it.

To create an ombré effect, hold the back of a long spoon just above the tropical juice layer. Slowly pouring the cooled butterfly pea tea over the spoon will allow the blue tea to float on top of the juice, creating a purple gradient where they meet.

Serve your drink right away. It looks best before stirring, so take a photo if you want to capture the layers. When ready to drink, stir gently to mix everything, which will turn the drink a beautiful purple. Use a wide straw to enjoy those popping pearls with each sip.