In a small saucepan, combine the coarse sea salt and butterfly pea flower powder. Stir gently to distribute the powder evenly.

Add the water to the saucepan. Whisk the mixture gently until it forms a thick, paste-like consistency. You want the salt to be damp, not soupy.

If using, stir in a pinch of edible glitter for an extra touch of magic.

Carefully spread the blue salt mixture onto a parchment-lined baking sheet. Ensure the salt is in a thin, even layer.

Allow the salt to air dry completely. This can take several hours to overnight, depending on humidity. You can speed up the process by placing it in a very low oven (around 150°F or 65°C) for about 30-60 minutes, checking frequently to ensure it doesn't bake or clump.

Once completely dry, gently break up any clumps with your fingers or a fork. The salt should be loose and free-flowing, with a beautiful blue hue.