In a pitcher, mix 1 cup of warm water with 1 cup of sugar, stirring until fully dissolved. Add 1 cup of freshly squeezed lemon juice and fill with cold water until it reaches a total of 4 cups. Stir thoroughly and set aside.

In a saucepan over medium heat, combine 1 cup of fresh raspberries, 1 cup of sugar, and ½ cup of water. Cook for 3-4 minutes until thickened. Strain through a fine mesh sieve and let cool completely.

Prepare the butterfly pea flower tea by steeping 1 cup of flowers in 1 cup of hot water for 5-7 minutes. Once cooled, remove the flowers and set tea aside.

Fill glasses with ice cubes and pour raspberry syrup to settle at the bottom. Then, gently pour in the lemonade.

Pour the brewed butterfly pea tea over the back of a spoon into each glass to create a stunning blue layer.

Garnish with a slice of lemon and a sprig of mint before serving. Optional edible glitter can be added for extra sparkle.