Blueberry Cabbage & Hibiscus Syrup
Ingredients
Infusion Base:
2 cups red cabbage, chopped
1 cup fresh or frozen blueberries
¼ cup dried hibiscus flowers (Jamaica)
4 cups water
Sweetener & Acid:
1 cup honey or granulated sugar
½ cup freshly squeezed lemon juice (optional, added when serving)
For Serving:
Ice cubes, sparkling water, lemon slices, and fresh mint sprigs
Instructions
Simmer Ingredients: In a saucepan, combine the chopped red cabbage, blueberries, dried hibiscus flowers, and water. Bring to a gentle boil over medium-high heat.
Steep: Reduce heat to low and simmer for 15 minutes until the water turns deep purple and the ingredients release their natural pigments and flavors. Remove from heat.
Sweeten: Stir in the honey or sugar while the mixture is hot until completely dissolved. Let it cool slightly.
Strain Pour the mixture through a fine-mesh sieve into a large bowl, pressing the solids lightly with a spoon to extract all the liquid. Discard the solids.
Bottle Funnel the strained purple syrup into clean glass bottles and refrigerate for up to two weeks.