In a saucepan, heat 1/2 cup of water and 1/2 cup of sugar over medium heat until dissolved. Add 1 tablespoon of pink dragon fruit powder and mix well. Chill the syrup thoroughly.

Boil 1 cup of water, steep 1 tablespoon of butterfly pea flowers for 5 minutes. Stir in 2 tablespoons of sugar until dissolved. Strain and cool the tea.

Whisk together 1/4 cup of fresh lemon juice and 1/2 cup of chilled sparkling water in a pitcher right before serving.

In a tall glass, add 2 cups of jagged clear ice, then pour the chilled magenta syrup until about one-third full.

Using the back of a spoon, gently pour the blue tea over the magenta layer to preserve separation.

Using the back of a spoon again, slowly pour the lemon juice and sparkling water mixture over the blue layer.