Step-by-Step Instructions
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Simmer the Base: Add the chopped purple cabbage, blueberries, and water to a medium saucepan. Bring to a gentle simmer over medium-high heat.
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Extract Pigments: Lower heat to maintain a temperature of 88°C–93°C (190°F–200°F). Simmer gently for 15 to 20 minutes until the water turns a deep purple and the ingredients soften.
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Strain the Liquid: Pour the mixture through a fine-mesh strainer into a heat-safe pitcher or bowl, pressing lightly on the solids to squeeze out maximum juice. Discard or compost the remaining pulp.
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Sweeten Warm: Allow the strained tea to cool slightly to around 38°C–43°C (100°F–110°F). Stir in the raw honey or maple syrup until fully dissolved.
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Add Citrus & Watch the Magic: Stir in the fresh lemon juice. Watch the color shift instantly from deep bluish-purple to a brilliant bright pinkish-magenta.
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Chill and Serve: Refrigerate until completely cold. Serve over ice garnished with fresh mint sprigs and lemon wheels.
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