1. Prepare the cabbage
Wash the purple cabbage thoroughly and chop it into small pieces.
2. Simmer
Place the cabbage and 4 cups of water in a saucepan. Bring to a boil, then reduce the heat and simmer for 10–15 minutes.
3. Blend
Allow the mixture to cool slightly. Transfer the cabbage and liquid to a blender. Add the ginger and blend until as smooth as possible.
4. Strain
Pour the mixture through a fine-mesh strainer or cheesecloth into a clean bowl or pitcher. Press gently to extract as much liquid as possible.
5. Add lemon
Stir in the fresh lemon juice. The color may change from deep purple toward pink or reddish-purple because purple cabbage contains natural pigments that react to acidity.
6. Sweeten
Add honey if desired and stir well.
7. Chill and serve
Refrigerate for at least 1 hour and serve cold over ice.
💜 Storage
Keep refrigerated in a clean, covered container and use within 2–3 days.
Tip: If you’re drinking it specifically because of joint or muscle pain, don’t use it as a substitute for proper medical treatment.
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