To serve: Ice, lemon slices, and fresh mint leaves.
Instructions: See next page for preparation instructions.
Instructions:
Slow cooking: In a large saucepan, combine the shredded red cabbage, cranberries, dried hibiscus flowers, and water. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes, until the liquid thickens and turns a deep red color. Straining: Place a fine-mesh pen over a tall glass and gently swirl the mixture to separate the liquid from the solids (as shown in the image). Discard the solids.
To add flavor: Let the liquid cool slightly and add fresh lemon juice to taste. (Notice how the red color intensifies upon contact with the lemon!)
Store in the refrigerator: Pour the gelatinous elixir into glass bottles and store in the refrigerator.
Serving suggestion: Serve in a tall glass with ice, garnish with slices of fresh lemon and a selection of vegetables, and enjoy!
