Purple Cabbage & Blueberry Drink

Yield: about 4–6 servings
Prep: 10 minutes
Cooking: 15–20 minutes
Cooling: 30–60 minutes
Total: about 1 hour

Ingredients

• 4 cups chopped purple/red cabbage
• 1–1½ cups fresh or frozen blueberries
• 5 cups water
• 1 lemon, juiced
• 2–3 tablespoons honey, or to taste
• ½–1 teaspoon whole cloves — optional, but visible in the photo
• 4–6 fresh mint leaves — optional
• Lemon slices, for serving
• Ice, as needed

Method

1. Wash everything well. Rinse the cabbage and blueberries.
2. Roughly chop the cabbage.
3. Add the 5 cups water, cabbage and cloves to a large saucepan.
4. Bring to a gentle boil, then reduce the heat.
5. Simmer for 12–15 minutes, until the water becomes a deep purple.
6. Add the blueberries during the final 5 minutes and gently crush a few with a spoon.
7. Remove from the heat and let it cool for about 10–15 minutes.
8. Pour through a fine-mesh strainer. Press the cabbage and berries gently to extract the liquid.
9. While the liquid is still warm, stir in the honey.
10. Once it has cooled further, add the fresh lemon juice.
11. Taste and adjust:

• More lemon = brighter/tarter
• More honey = sweeter
• More water = lighter flavor

12. Refrigerate until thoroughly chilled.
13. Serve over ice with lemon slices and mint.

Adding lemon can noticeably change the purple color because red-cabbage anthocyanins respond to acidity and pH.

 Approximate nutrition

For a batch divided into 6 servings, the exact nutrition depends heavily on how much honey is used and how much fruit/cabbage remains after straining.

Approximately per serving:

• Calories: 45–65 kcal
• Protein: ~1 g
• Carbohydrates: ~11–15 g
• Fat: <1 g
• Fiber: ~1–2 g
• Sugars: ~8–12 g
• Vitamin C: meaningful contribution from cabbage and lemon
• Anthocyanins/polyphenols: from purple cabbage and blueberries

Red cabbage is naturally low in calories and provides vitamin C, fiber and anthocyanins.

 What each ingredient contributes

Purple cabbage: Gives the drink its spectacular color and provides vitamin C, fiber and anthocyanin compounds.

Blueberries: Add natural sweetness, berry flavor and anthocyanin/polyphenol compounds.

Lemon: Provides acidity, freshness and vitamin C. It also makes the purple color brighter.

Honey: Sweetens the drink and balances the earthy cabbage flavor. Remember that honey is still an added sugar.

Cloves: Give a warm, spicy aroma. Use sparingly because too many can overpower the blueberry and lemon.

Mint: Adds a cool, fresh finish.

 Q&A

Q: Does it taste like cabbage?
A: It can have a mild earthy note, but blueberries, lemon and honey make it much more fruit-forward.

Q: Can I use frozen blueberries?
A: Yes. Frozen blueberries work very well.

Q: Can I skip the cloves?
A: Absolutely. They are optional.

Q: Can I make it without honey?
A: Yes. Leave it unsweetened or use a small amount of maple syrup if preferred.

Q: Can I drink it every day?
A: As a normal food beverage, it can fit into a balanced diet. There is no special requirement to drink it daily.

Q: Does this drink really act like “natural morphine”?
A: No. That is a misleading social-media claim. This beverage contains no morphine and there is no reliable evidence that it produces morphine-like pain relief.

Q: Can it cure arthritis or joint pain?
A: No. It should not be used as a treatment or replacement for prescribed medication. The ingredients are nutritious foods, but the drink itself has not been established as a treatment for arthritis or chronic pain.

Q: Why does the color become brighter after adding lemon?
A: Red cabbage contains anthocyanins, natural pigments whose color changes with acidity.

Q: How long does it keep?
A: Keep it refrigerated in a clean, sealed bottle or jar and use it within about 3–4 days for best quality.

Q: Can I make it fizzy?
A: Yes. Add chilled sparkling water just before serving rather than carbonating the whole batch.

Q: Should I strain it?
A: For the smooth, bottle-style drink shown in your picture, yes. Double-straining gives a clearer, more attractive drink.

Q: How do I get the strongest purple color?
A: Use fresh purple cabbage, plenty of blueberries, simmer the cabbage gently, and add fresh lemon after straining. The lemon will help shift the color toward a vivid purple/pink.

Best version for the look in your photo: 4 cups cabbage + 1½ cups blueberries + 5 cups water + ½ teaspoon cloves + 1 lemon + 2½ tablespoons honey, strained very well and served ice-cold with lemon and mint.