Inspired by the ingredients visible in the image, this homemade purple drink combines red cabbage, blueberries, and lemon juice. Lightly simmering the cabbage and berries produces a colourful base, while lemon adds a refreshing tartness. Serve chilled with ice, lemon slices, and fresh mint.
The exact ingredients and proportions cannot be determined from the photo, so this recipe is a homemade interpretation.
**Ingredients**
* 2 cups (140–160 g) thinly sliced red cabbage, tough core removed
* 1½ cups (about 225 g) fresh or frozen blueberries
* 5 cups (1.2 litres) water, divided
* â…“ cup (65 g) granulated sugar, plus more to taste
* â…“ cup (80 ml) fresh lemon juice, plus more to taste
* Ice cubes, for serving
* Lemon slices and fresh mint, for garnish
**Instructions**
1. **Prepare the produce:** Rinse the cabbage and blueberries under running water. Remove any damaged cabbage leaves and cut away the hard core. Slice the cabbage thinly so it cooks evenly.
2. **Combine in a saucepan:** Place the cabbage, blueberries, and 4 cups of water in a large stainless steel saucepan. Reserve the remaining cup of water for adjusting the drink later.
3. **Simmer gently:** Bring to a gentle boil, then reduce the heat. Partially cover and simmer for 15–20 minutes until the cabbage softens and the berries release their colour. Avoid prolonged boiling, which can make the cabbage flavour stronger.
4. **Crush the berries:** Use a wooden spoon or potato masher to gently crush the softened blueberries against the side of the saucepan. Remove from the heat.
5. **Strain:** Set a fine-mesh strainer over a large heatproof bowl or jug. Carefully pour the mixture through it. Press the solids gently with the back of a spoon to release the liquid. For a clearer drink, strain again through a clean, food-safe straining cloth.
6. **Sweeten:** Stir the sugar into the warm strained liquid until dissolved. Start with the listed amount; you can adjust the sweetness after adding the lemon.
7. **Cool and add lemon:** Let the mixture cool for about 20–30 minutes, then stir in the lemon juice. The colour may shift from purple toward magenta as the acidity changes.
8. **Adjust the flavour:** Add the reserved cup of cold water gradually, tasting as you go. Add a little more lemon juice for tartness or additional dissolved sugar for sweetness. The final drink should taste pleasantly fruity and tangy, with a mild cabbage note.
9. **Chill:** Transfer to a clean covered pitcher and refrigerate for at least 2 hours. Do not leave the prepared drink at room temperature for more than 2 hours.
10. **Serve:** Stir before pouring. Fill glasses with ice, add the chilled drink, and garnish with lemon slices and mint.
**Notes**
* This is a lightly cooked fruit-and-vegetable drink, not a fermented beverage.
* Its colour depends on the cabbage, berries, dilution, and amount of lemon juice. An exact match to the photograph is not guaranteed.
* Frozen blueberries work well and do not need to be thawed first.
* Straining removes much of the fibre from the cabbage and berries.
* Bottles shown in a photograph do not indicate that the drink is suitable for room-temperature storage.
**Tips**
* **Keep the cabbage mild:** Use the measured amount rather than packing in extra cabbage.
* **Use a nonreactive pan:** a stainless steel or an enamel-coated saucepan is a good choice.
* **Balance after chilling:** Cold drinks can taste less sweet, so make your final adjustment when the lemonade is cold.
* **Dissolve extra sugar first:** stir it into a small amount of warm water before adding to the chilled pitcher.
* **Add mint at serving:** Fresh mint gives a brighter aroma than mint simmered with the cabbage.
* **Stir before pouring:** Some natural sediment may settle at the bottom.
**Variations**
**Honey-Sweetened Version:** Replace the sugar with approximately ¼ cup honey, adjusting to taste. Stir into the warm strained liquid.