Purple Cabbage & Blueberry Lemonade Concentrate

Yield: About 6 cups concentrate (10–12 servings)

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients

• ½ medium red (purple) cabbage, shredded (about 4 cups)
• 2 cups fresh or frozen blueberries
• 8 cups water
• ½ cup honey (or ¾ cup sugar, adjust to taste)
• Juice of 2 lemons (about ¼ cup)
• 1 teaspoon vanilla extract (optional)
• Fresh mint leaves, for serving
• Lemon slices, for garnish
• Ice cubes

Instructions

1. Simmer the Fruit and Cabbage

1. Add the shredded cabbage, blueberries, and water to a large pot.
2. Bring to a boil over medium-high heat.
3. Reduce the heat and simmer for 25–30 minutes, stirring occasionally, until the cabbage is soft and the blueberries have burst.

2. Strain

1. Pour the mixture through a fine-mesh strainer into a large bowl or pot.
2. Press gently with the back of a spoon to extract as much liquid as possible.
3. Discard the solids or compost them.

3. Sweeten

1. While the liquid is still warm, stir in the honey until dissolved.
2. Add the lemon juice and vanilla extract (if using).
3. Taste and adjust the sweetness or lemon juice as desired.

4. Chill

1. Allow the concentrate to cool completely.
2. Refrigerate until cold.

5. Serve

For each serving:

• Fill a glass with ice.
• Add ½ cup concentrate.
• Top with ½ to 1 cup cold water or sparkling water, depending on how strong you like it.
• Garnish with lemon slices and fresh mint.

Tips

• The lemon juice may change the drink from a deep purple to a vibrant magenta because the pigments in red cabbage react to acidity.
• For extra flavor, simmer with a small piece of fresh ginger or a cinnamon stick.
• Use sparkling water for a refreshing fizzy version.

Storage

• Refrigerator: Store the concentrate in sterilized bottles or jars for up to 7 days.
• Freezer: Freeze in ice cube trays or freezer-safe containers for up to 3 months.